| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetables, Vegetarian, Indian |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Mung dal |
| 1/2 |
sm |
Cabbage; chopped fine |
| 1 |
lg |
Baking potato, diced |
| 1 |
bn |
Frozen peas |
| 1 |
ts |
Sambar powder |
|
|
Turmeric; to taste |
|
|
Salt; to taste |
|
|
Shredded dry coconut soaked in a little water |
|
|
Mustard; (seasoning) |
|
|
Urad dal; (seasoning) |
|
|
Dry red chilli; (seasoning) |
|
|
Curry leaves; (seasoning) |
|
|
Oil; (seasoning) |
INSTRUCTIONS
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 minutes. 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 desiccated 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.
U15297@uicvm.bitnet (Shyamala Parameswaran)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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