Dairy-Free Cabbage Kootu

Discover the comforting flavors of **Dairy-Free Cabbage Kootu**, a wholesome South Indian delicacy that perfectly balances simplicity and vibrant taste. This plant-based recipe combines tender cabbage and protein-packed yellow moong dal, simmered with the earthy warmth of turmeric and a creamy paste of fresh grated coconut, cumin, and green chilies. The dish is elevated with an aromatic tempering of coconut oil, mustard seeds, crispy urad dal, dried red chilies, and fragrant curry leaves. With just 40 minutes from prep to table, this naturally dairy-free and gluten-free Kootu is a nutritious and versatile addition to your meal, pairing effortlessly with steamed rice or Indian flatbreads. Perfect for weeknight dinners or a hearty vegetarian feast!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Rinse the yellow moong dal thoroughly under cold running water. Drain and set aside.

Step 2

Chop the cabbage into fine pieces and set aside.

Step 3

In a blender, combine the fresh grated coconut, cumin seeds, green chilies, and a little water. Blend into a smooth paste and set aside.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

In a small pan, heat coconut oil over medium heat. Add mustard seeds and let them splutter.

Step 8

Once the mustard seeds splutter, add urad dal and fry until golden brown.

Step 9

Add the dried red chilies and curry leaves to the pan and sauté for a few seconds.

Step 10

Pour the hot tempering over the cabbage Kootu and mix well.

Step 11

Serve hot with rice or Indian bread.

Nutrition Facts

Serving size	(1375.7g)

Amount per serving	% Daily Value*
Calories	1311.1

Total Fat 73.6g	0%
Saturated Fat 60.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2485.3mg	0%
Total Carbohydrate 136.5g	0%
Dietary Fiber 42.7g	0%
Total Sugars 22.3g
Protein 42.9g	0%

Vitamin D 0IU	0%
Calcium 665.1mg	0%
Iron 18.8mg	0%
Potassium 3744.5mg	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: 48.0%

Protein: 12.4%

Carbs: 39.6%