• Cabbage, Potatoes And Peas Molagootal

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    • 1/2 c. Mung dal
    • 1/2 sm Cabbage, minced fine
    • 1 lrg Baking potato, diced
    • 1 bn Frzn peas
    • 1 tsp Sambar pwdr 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)


    1. Set dal to cook in about 2 c. water and a touch turmeric. When dal is three-quarters done add in shredded cabbage, potatoes and a little more water if needed on top of the dal. Add in sambar pwdr and salt.
    2. Cover with a lid and let it simmer away another 10 to 15 min.
    3. Veggies should be done but still holding their shape. Stir in wet coconut. Remove from heat. Top with seasoning as explained in previous recipes.
    4. If more particular, grind fresh coconut with roasted red chilli and roasted urad dal paste in lieu of the desiccated coconut.
    5. Variations:You can do a keerai (spinach) kootan with a little modification. Add in fresh coconut grnd with roasted red chillies, urad dal and a little cumin. Also you can cook toovar dal separately or possibly throw veggies + dal in a cooker for a few min, if desired. This tends to overcook veggies but can be done fast.

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