Ingredientes
- ½ cup mung dal
- ½ a small head cabbage chopped fine
- 1 large baking potato, diced
- a bunch frozen peas
- 1 heaped tspn sambar powder
- turmeric, salt to taste
- shredded dry coconut (fine variety)
- soaked in a little water
- mustard, urad dal, dry red chilli,
- curry leaves and oil for seasoning
Preparação
- Set dal to cook in about 2 cups water and a touch
- turmeric. When dal is three-quarters done add shredded
- cabbage, potatoes and a little more water if needed on top
- of the dal. Add sambar powder and salt.
- Cover with a lid and let it simmer away another 10 to 15
- mins. Veggies should be done but still holding their
- shape. Stir in wet coconut. Remove from heat. Top with
- seasoning as explained in previous recipes.
- If more particular, grind fresh coconut with roasted red
- chilli and roasted urad dal paste in lieu of the dessicated
- coconut.
- Variations:
- You can do a keerai (spinach) kootan with a little
- modification. Add fresh coconut ground with roasted red
- chillies, urad dal and a little cumin. Also you can cook
- toovar dal separately or throw veggies + dal in a cooker
- for a few minutes, if you like. This tends to overcook
- veggies but can be done fast.
