Low Fat Cabbage Kootu

Light, flavorful, and packed with nutrients, this Low Fat Cabbage Kootu is the perfect fusion of health and taste for your dinner table. Made with tender cabbage, protein-rich moong dal, and a tantalizing coconut-based tempering, this South Indian-inspired recipe is low in fat yet rich in flavor. The aromatic blend of mustard seeds, cumin, curry leaves, and a hint of black pepper adds a burst of spice, while the finishing touch of fresh grated coconut and coriander leaves creates a wholesome, comforting dish. Ready in under 45 minutes, this easy kootu pairs beautifully with steamed rice, chapati, or as a hearty side dish. Perfect for weight-watchers and anyone craving a simple yet satisfying meal, this cabbage kootu is a must-try!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Cabbage
• 100 grams Moong dal (yellow split gram)
• 500 ml Water
• 0.5 teaspoons Turmeric powder
• 1 teaspoons Salt
• 1 teaspoons Cumin seeds
• 0.5 teaspoons Mustard seeds
• 2 pieces Green chilies
• 10 leaves Curry leaves
• 0.25 teaspoons Asafoetida
• 1 teaspoons Coconut oil
• 2 tablespoons Fresh grated coconut
• 0.5 teaspoons Black pepper
• 2 tablespoons Corriander leaves

Directions

Step 1

Rinse the moong dal thoroughly under running water. Soak it in water for about 10 minutes.

Step 2

Meanwhile, finely shred the cabbage and keep aside.

Step 3

In a pressure cooker, add the soaked moong dal, shredded cabbage, 500 ml of water, turmeric powder, and salt.

Step 4

Pressure cook on medium heat for about 3-4 whistles, or until the dal is thoroughly cooked and soft.

Step 5

While the pressure is releasing, prepare the seasoning. Heat 1 teaspoon of coconut oil in a small pan.

Step 6

Add mustard seeds and let them splutter. Then add cumin seeds, curry leaves, and chopped green chilies. Sauté for a minute.

Step 7

Add a pinch of asafoetida and stir well. Turn off the heat.

Step 8

Once the pressure cooker has cooled, open it and add the seasoning to the cooked cabbage and dal mixture. Stir well to combine.

Step 9

Add the grated coconut and a dash of black pepper to the kootu. Mix well and let it simmer for 5 minutes on low heat for flavors to meld.

Step 10

Garnish with freshly chopped coriander leaves before serving.

Step 11

Serve hot with steamed rice or as a side dish for chapati or any Indian bread.

Nutrition Facts

Serving size	(1188.1g)

Amount per serving	% Daily Value*
Calories	696.7

Total Fat 22.1g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 2495.5mg	0%
Total Carbohydrate 102.2g	0%
Dietary Fiber 32.4g	0%
Total Sugars 18.8g
Protein 33.0g	0%

Vitamin D 0IU	0%
Calcium 437.6mg	0%
Iron 13.4mg	0%
Potassium 2414.8mg	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: 26.9%

Protein: 17.8%

Carbs: 55.3%