Cabbage Kootu
Delight in the comforting flavors of **Cabbage Kootu**, a classic South Indian dish that brings together the natural sweetness of tender cabbage, the earthiness of toor dal (pigeon peas), and the richness of coconut. Infused with aromatic spices like cumin, dry red chilies, and a tempering of mustard seeds, urad dal, and curry leaves, this wholesome and mildly spiced lentil curry is perfect for pairing with steamed rice or soft rotis. This easy-to-make, one-pot dish is packed with fiber, protein, and authentic flavors, making it a nourishing choice for any meal. Ready in under 45 minutes, it's a superb blend of tradition and nutrition that will add a delightful twist to your South Indian recipe collection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups cabbage
- 0.5 cup toor dal (pigeon peas)
- 3 cups water
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 1 cup chopped tomatoes
- 0.5 cup grated coconut
- 1 teaspoon cumin seeds
- 2 units dry red chilies
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 0.25 teaspoon hing (asafoetida)
- 10 units curry leaves
Instructions
Rinse the toor dal under running water until the water runs clear. Soak the dal in water for about 15 minutes.
In a medium saucepan, add the soaked toor dal, 2 cups of water, turmeric powder, and salt. Cook on medium heat until the dal is soft and fully cooked, about 20 minutes.
Chop the cabbage finely and set aside.
Once the dal is cooked, add the cabbage and tomatoes to the saucepan. Stir well, cover, and cook for another 10-12 minutes until the cabbage is tender.
In a blender, combine the grated coconut, cumin seeds, and dry red chilies. Add a little water and blend to a smooth paste.
Add the coconut paste to the cabbage-dal mixture and mix well. Cook for an additional 5 minutes, allowing the flavors to blend together.
In a small pan, heat the vegetable oil over medium heat. Add the mustard seeds and allow them to splutter.
Add urad dal to the pan and sauté until it turns golden brown.
Add hing (asafoetida) and curry leaves to the tempering and sauté for a few more seconds.
Pour the tempering over the cabbage kootu and mix well.
Serve the cabbage kootu hot with steamed rice or roti.
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 14.6 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2626 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
