Ingredients:
1/4 cup husked mung dal
5 cups (500 gms) finely chopped cabbage
3/4 cup shelled green peas
1 carrot, finely chopped
1/2 tsp turmeric powder
1 tsp salt (to taste)
Ground to a smooth paste
4-5 dried red chillies
2 tsp cumin seeds
3/4 cup fresh coconut
1/2 cup water
Tempering
2 tps oil
1 tsp mustard seeds
1 tsp husked urad dal
1 sprig curry leaves
Method:
1. Wash dal and drain. Place dal in a pressure cooker with 1/2 cup water. Cook under pressure for 3 minutes.
2. Heat 1 1/2 cups water in a pan over moderate heat. Add cabbage, green peas, carrot, turmeric and salt. Simmer for 8-10 minutes, till vegetables are tender.
3. Blend in ground paste and dal. Simmer for 5 minutes, stirring occasionally.
4. Heat oil for tempering in a small pan over moderate heat. Add remaining ingredients for tempering in the order given. When mustard seeds splutter, stir contents of pan into kootu.
Serve hot with rice.
