Cabbage Potatoes and Peas Molagootal

Title:
Cabbage Potatoes and Peas Molagootal

Yield:
6 Servings

Categories:
Vegetables,
Vegetarian,
Indian




Ingredients:





   1/2 c  Mung dal


   1/2 sm Cabbage; chopped fine


     1 lg Baking potato, diced


     1 bn Frozen peas


     1 ts Sambar powder


          Turmeric; to taste


          Salt; to taste


          Shredded dry coconut


          -soaked in a little water


          Mustard; (seasoning)


          Urad dal; (seasoning)


          Dry red chilli; (seasoning)


          Curry leaves; (seasoning)


          Oil; (seasoning)






 Set dal to cook in about 2 cups water and a touch turmeric. When dal is


 three-quarters done add shredded cabbage, potatoes and a little more water


 if needed on top of the dal. Add sambar powder and salt.


 


 Cover with a lid and let it simmer away another 10 to 15 minutes. Veggies


 should be done but still holding their shape. Stir in wet coconut. Remove


 from heat. Top with seasoning as explained in previous recipes.


 


 If more particular, grind fresh coconut with roasted red chilli and roasted


 urad dal paste in lieu of the desiccated coconut.


 


 Variations:


 


 You can do a keerai (spinach) kootan with a little modification. Add fresh


 coconut ground with roasted red chillies, urad dal and a little cumin. Also


 you can cook toovar dal separately or throw veggies + dal in a cooker for
a


 few minutes, if you like. This tends to overcook veggies but can be done


 fast.


 


   U15297@uicvm.bitnet (Shyamala Parameswaran)


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini