Cabbage Kootu

Dive into the comforting flavors of South India with this wholesome Cabbage Kootu recipe, a deliciously spiced lentil and vegetable curry that's both nutritious and satisfying. Featuring tender cabbage, creamy toor dal, and a fragrant coconut-cumin spice paste, this dish is elevated with the vibrant flavors of a tempering made from mustard seeds, curry leaves, and asafoetida. Perfectly balancing health and taste, this kootu pairs beautifully with steamed rice or soft rotis, making it a versatile addition to your meal rotation. Easy to prepare and bursting with aromatic spices, this vegan and gluten-free side dish is a must-try for lovers of traditional Indian cuisine.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Rinse the toor dal under running water until the water runs clear. Soak the dal in water for about 15 minutes.

Step 2

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.

Step 3

Chop the cabbage finely and set aside.

Step 4

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.

Step 5

In a blender, combine the grated coconut, cumin seeds, and dry red chilies. Add a little water and blend to a smooth paste.

Step 6

Add the coconut paste to the cabbage-dal mixture and mix well. Cook for an additional 5 minutes, allowing the flavors to blend together.

Step 7

In a small pan, heat the vegetable oil over medium heat. Add the mustard seeds and allow them to splutter.

Step 8

Add urad dal to the pan and sauté until it turns golden brown.

Step 9

Add hing (asafoetida) and curry leaves to the tempering and sauté for a few more seconds.

Step 10

Pour the tempering over the cabbage kootu and mix well.

Step 11

Serve the cabbage kootu hot with steamed rice or roti.

Nutrition Facts

Serving size	(1272.4g)

Amount per serving	% Daily Value*
Calories	857.4

Total Fat 43.9g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2461.5mg	0%
Total Carbohydrate 97.1g	0%
Dietary Fiber 29.5g	0%
Total Sugars 14.6g
Protein 30.9g	0%

Vitamin D 0IU	0%
Calcium 256.5mg	0%
Iron 10.0mg	0%
Potassium 2625.6mg	0%

*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.

Source of Calories

Fat: 43.6%

Protein: 13.6%

Carbs: 42.8%