Cabbage Kootu

1. 1
   prep · ~5 min

   Prep the cabbage and dal.

   1.Rinse the moong dal well until the water runs mostly clear.

   2.Finely chop the cabbage so it cooks quickly and evenly.

   3.Slit the green chili and keep the coconut, cumin seeds, and curry leaves ready.

   TIPKeep the cabbage finely chopped for an even, soft kootu texture.
2. 2
   pressure cook · ~12 min

   Cook the dal until soft.

   Add moong dal and 1 cup water to a pressure cooker. Cook for 2 whistles, then let the pressure drop naturally before opening.

   TIPDo not overcook the dal into a paste; it should be soft but still hold some texture.
3. 3
   mix · ~2 min

   Grind the coconut mixture.

   Grind the grated coconut and 0.5 tsp cumin seeds with a little water to a smooth, thick paste.

4. 4
   boil · ~10 min

   Cook the cabbage.

   1.Add chopped cabbage to a pot with green chili, turmeric powder, salt, and 1 cup water.

   2.Cover and cook on medium heat until the cabbage turns tender but not mushy, about 8 to 10 minutes.

   3.Stir once or twice so the cabbage cooks evenly.
5. 5
   simmer · ~4 min

   Combine and simmer the kootu.

   1.Add the cooked moong dal to the cabbage and mix gently.

   2.Stir in the ground coconut mixture and the remaining 0.5 tsp cumin seeds.

   3.Simmer for 3 to 4 minutes until the kootu thickens lightly and the raw coconut smell is gone.

   TIPKeep the heat low after adding coconut so the kootu stays fresh-tasting and does not split.
6. 6
   temper · ~2 min

   Make the tempering.

   1.Heat coconut oil in a small pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add urad dal and cook until lightly golden.

   4.Add curry leaves and fry for a few seconds until fragrant.

   TIPAdd curry leaves carefully, as they may splutter in hot oil.
7. 7
   assemble · ~1 min

   Finish the kootu.

   Pour the tempering over the hot kootu and mix well. Cook for 1 more minute, then turn off the heat.

8. 8
   serve

   Serve the cabbage kootu warm.

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