Cabbage kootu or stew is an all time favorite of mine. It is subtle with a hint of Indian spices and loaded with protein in the form of two types of lentils. This is what i call comfort food. Its healthy, almost oil free and can be put together in less than 30 minutes. This is my go-to recipe when I don’t have time to make an elaborate meal. You can pair it with rice or roti. Bottle gourd chutney can be a great accompaniment to this kootu.
1/2 medium size cabbage finely chopped
1/3 cup split Bengal gram/ Channa dal
1/4 cup yellow moong dal
1/4 teaspoon turmeric powder
1 tablespoon finely chopped cilantro leaves
3/4 teaspoons mustard seeds
2 teaspoon cumin seeds
1 teaspoon split black gram/urad dal
1/4 teaspoon asafetida powder
2 dry red chillies
4 curry leaves
1 teaspoon oil
3 tablespoons grated coconut
3 green chilies
1. Soak Bengal gram/channa dal in 1/2 cup of water for about an hour.
2. Take cabbage, moong dal, turmeric powder and channa dal in a bowl, add enough water and pressure cook for 3 whistles. Remove from heat and let it cool.
3. While the cabbage and lentils are getting cooked, grind together coconut, 1 teaspoon of cumin seeds and green chilies into a smooth paste by adding little water.
4. Heat oil in a pan and once its hot, add mustard seeds, 1 teaspoon of cumin seeds, urad dal and dry red chilies and fry for a minute. Add asafetida and curry leaves and fry for 30 seconds.
5. Add the cooked cabbage/dal mixture to the above. Add salt and ground coconut paste and mix well.
6. Let it cook on medium flame for 5 to 7 minutes.
7. Turn off heat, add chopped cilantro leaves and mix well.