Cabbage Kootu /cabbage dal
#golden_apron 2
#Week_5 #State-Tamil Nadu
#ebook
#Post-11
Cabbage Kootu /cabbage dal
#golden_apron 2
#Week_5 #State-Tamil Nadu
#ebook
#Post-11
Cooking Instructions
- 1
Firstly in a mixing bowl take the cleaned split green gram's (moong dal).
- 2
Wash the dal completely and add enough water to it. Then soak the dal for 30 mins.
- 3
Further take the grinder or mixi jar, add 1/2 cup coconut, 1 tsp cumin seeds, 1 tbsp soaked rice, and green chilli.
- 4
Additionally add 1/2 cup water and blend to smooth paste. Keep aside
- 5
In a kadai take 1/2 cup soaked and drained moong dal, add 2 cup water then cover and cook for 10 mins. Cook till the dal is half cooked.
- 6
Further add finely chopped cabbage, few curry leaves and 1/4 tsp turmeric powder.
- 7
Then Mix well together, after cover and boil for 10 mins.
- 8
Additionally add in the grinded masala paste to the mixture. Add salt according to your taste and 1/2 cup water mix well. Or adjust the consistency by adding water as required
- 9
Next cover and cook for 10 minutes or till coconut gets cooked completely.
- 10
Now prepare the tempering by heating 2 tsp oil, add 1 tsp mustard seeds, 1 tsp urad dal, few curry leaves and pinch of hing(asafoetida), 1 dried red chilli, saute for few seconds.
- 11
Allow them all the tempering to splutter now pour the prepared tempering on over the cabbage kootu mix well. Serve with roti/steamed hot rice.
- 12
Notes :- do not overcook the moong dal as it turns to paste and doesn't taste good.
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