Cabbage Kootu

How to Prepare

1. Wash and chop 2 large cabbages into small pieces.
2. Pressure cook 2 cups of toor dal with 6 cups of water and a pinch of turmeric for 3 whistles.
3. In a blender, grind 1.5 cups of grated coconut
4. 3 teaspoons of cumin seeds, and 6 green chilies into a fine paste with a little water.
5. In a large pot, heat 3 tablespoons of oil and add 3 teaspoons of mustard seeds. Once they splutter, add 3 teaspoons of urad dal and a pinch of asafoetida.
6. Add the chopped cabbage to the pot and sauté for 5 minutes.
7. Add the cooked toor dal to the pot along with the ground coconut paste and mix well.
8. Add salt to taste and 3 cups of water to adjust consistency. Simmer for 10-15 minutes.
9. Garnish with chopped coriander leaves and serve hot with rice or roti.