CABBAGE DHAL KOOTU
Cabbage - 2 cups, chopped
Whole Green Mung Dhal - 1/3 to 1/2 cup
Onion - 1 medium, chopped
Tomato - 1, small or half of a big one, chopped
G. Chillies - 3, slit
Chilli powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Salt, to taste
Oil - 1 tsp
To Grind: (with a splash of water)
Coconut - 2 to 3 tbsp, shredded
Cumin - 1/2 tsp
Sombu (Ani seeds/Saunf) - 1/4 tsp
1) Pressure cook the green mung dhal for about 3 whistles or till soft.
2) Meanwhile cook cabbage with some salt on the stove. When done, add the cooked mung dhal.
3) In a separate pan, heat oil and saute onions, g. chillies till light brown and then stir in the tomato, chilli powder and salt. After a few minutes when the tomatoes turn mushy, add this mixture to the cabbage + dhal mixture along with the ground coconut mixture.
4) When this boils, simmer, cover and allow to cook for about 5 to 10 minutes or till desired consistency. Serve with chapathis or rice.