Dairy-Free Cabbage Kootu
Discover the irresistible simplicity of Dairy-Free Cabbage Kootu, a wholesome South Indian dish that's perfect for plant-based diets. This comforting recipe combines tender cabbage and protein-packed yellow moong dal, simmered with aromatic spices like turmeric and cumin for depth of flavor. A creamy coconut paste infused with green chilies adds a luscious texture without any dairy, while the final tempering of mustard seeds, urad dal, dried red chilies, and fragrant curry leaves fried in coconut oil lends a bold, smoky finish. Ready in under 40 minutes, this gluten-free, vegan cabbage kootu pairs wonderfully with steamed rice or warm Indian bread, making it a satisfying and healthy addition to your meal rotation.
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Recipe Information
Ingredients
- 2 cups Cabbage
- 0.5 cup Yellow moong dal (split yellow lentils)
- 0.5 teaspoon Turmeric powder
- 0.5 cup Fresh grated coconut
- 1 teaspoon Cumin seeds
- 2 Green chilies
- 1 teaspoon Salt
- 3 cups Water
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad dal (black gram split)
- 2 Dried red chilies
- 10 Curry leaves
Instructions
Rinse the yellow moong dal thoroughly under cold running water. Drain and set aside.
Chop the cabbage into fine pieces and set aside.
In a blender, combine the fresh grated coconut, cumin seeds, green chilies, and a little water. Blend into a smooth paste and set aside.
In a medium-sized saucepan, add the rinsed moong dal, turmeric powder, and 2 cups of water. Bring to a boil, then lower the heat and let it simmer for about 15 minutes or until the dal is soft and cooked through.
Add the chopped cabbage to the cooked dal, along with another cup of water and salt. Cook until the cabbage is tender, about 7-8 minutes.
Once the cabbage is cooked, stir in the coconut spice paste into the dal and cabbage mixture. Cook for additional 3-4 minutes to blend the flavors.
In a small pan, heat coconut oil over medium heat. Add mustard seeds and let them splutter.
Once the mustard seeds splutter, add urad dal and fry until golden brown.
Add the dried red chilies and curry leaves to the pan and sauté for a few seconds.
Pour the hot tempering over the cabbage Kootu and mix well.
Serve hot with rice or Indian bread.
Nutrition Facts
Calories |
1311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2485 mg | 108% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 22.3 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 665 mg | 51% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3744 mg | 80% | |
*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.
