Low Sodium Cabbage Kootu
Discover the wholesome goodness of *Low Sodium Cabbage Kootu*, a light and nourishing South Indian dish perfect for anyone seeking heart-healthy, flavorful meals. This comforting kootu combines tender green cabbage with protein-packed yellow split moong dal, all simmered in a fragrant coconut-cumin paste and finished with a traditional tempering of mustard seeds, curry leaves, and hing. With no added salt, this recipe relies on the natural sweetness of cabbage, the subtle heat of green chilies, and the richness of coconut for a balanced and satisfying flavor profile. Ready in under 45 minutes, this versatile dish pairs beautifully with steamed rice or soft whole-grain rotis, making it a wholesome addition to your healthy eating routine. Perfect for low-sodium diets or anyone looking to enjoy clean, flavorful cuisine, the *Low Sodium Cabbage Kootu* is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups Green cabbage
- 0.5 cup Yellow split moong dal
- 3 cups Water
- 0.5 teaspoon Turmeric powder
- 0.25 cup Grated coconut
- 1 teaspoon Cumin seeds
- 2 whole Green chilies
- 10 leaves Curry leaves
- 1 tablespoon Coconut oil
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Urad dal
- 1 pinch Hing (asafoetida)
- 2 tablespoons Fresh coriander leaves
Instructions
Rinse the yellow split moong dal thoroughly under running water until the water runs clear.
In a medium-sized pot, add the rinsed moong dal, 3 cups of water, and turmeric powder. Place on medium heat and bring to a boil.
Lower the heat and let it simmer, partially covered, for about 10-15 minutes or until the dal is soft and cooked through.
While the dal is cooking, chop the cabbage into thin strips and set aside.
In a blender, add grated coconut, cumin seeds, and green chilies. Grind into a smooth paste using a little water if necessary.
Once the dal is cooked, add the chopped cabbage into the pot with the dal. Cook for about 5-7 minutes until the cabbage is just tender.
Stir in the coconut paste into the pot. Mix well and let it simmer for another 3-4 minutes.
In a small pan, heat coconut oil over medium heat. Add mustard seeds and let them splutter. Then, add urad dal and sauté until golden brown.
Add the curry leaves and a pinch of hing (asafoetida) to the pan. Sauté for another 30 seconds, then pour this tempering over the cabbage-dal mixture.
Mix everything well, adjust the thickness of the kootu by adding a little hot water if needed. Remove from heat.
Garnish with fresh coriander leaves and serve hot with rice or roti.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 76 mg | 3% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 6.9 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1813 mg | 39% | |
*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.
