Ingredients:

½ cup moong dal

3 cups chopped cabbage
¼ teaspoon turmeric powder

3 cups water

¼ cup grated coconut

2 green chilies

1 teaspoon cumin seeds

3 tablespoons water

salt

1 tablespoon oil

½ teaspoon mustard seeds

½ teaspoon urad dal

1 pinch asafoetida

10 curry leaves/patta

2 tablespoons chopped coriander leaves for garnish

Preparation:

In a thick bottomed pot mix moong dal, cabbage, turmeric and water, cover and cook on a low flame till dal is fully cooked. Mash throughly.

Add ground coconut, chilies, cumin and water paste and salt.

Cook for another 5 minutes stirring in-between and if needed add some water.

For tadka fry mustard, urad dal, asafoetida and curry leaves in oil.

Pour over the cabbage kootu and cover for 5 minutes.

Garnish with coriander leaves and serve with steamed rice.