Cabbage, potatoes and peas molagootal
  • 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
  1. Set dal to cook in about 2 cups water and a touch
  2. turmeric. When dal is three-quarters done add shredded
  3. cabbage, potatoes and a little more water if needed on top
  4. of the dal. Add sambar powder and salt.
  5. Cover with a lid and let it simmer away another 10 to 15
  6. mins. Veggies should be done but still holding their
  7. shape. Stir in wet coconut. Remove from heat. Top with
  8. seasoning as explained in previous recipes.
  9. If more particular, grind fresh coconut with roasted red
  10. chilli and roasted urad dal paste in lieu of the dessicated
  11. coconut.
  12. Variations:
  13. You can do a keerai (spinach) kootan with a little
  14. modification. Add fresh coconut ground with roasted red
  15. chillies, urad dal and a little cumin. Also you can cook
  16. toovar dal separately or throw veggies + dal in a cooker
  17. for a few minutes, if you like. This tends to overcook
  18. veggies but can be done fast.
Recipe by MaisReceitas at