Low Sodium Cabbage Kootu

Delight in the comforting flavors of *Low Sodium Cabbage Kootu*, a South Indian-inspired dish that’s as nourishing as it is delicious. This low-sodium recipe combines tender green cabbage and protein-packed yellow split moong dal, simmered to perfection with aromatic turmeric and a creamy coconut-cumin paste. A fragrant tempering of mustard seeds, curry leaves, and a pinch of hing (asafoetida) infused in coconut oil elevates this dish, creating a harmony of spices without the need for excessive salt. Ready in just 45 minutes, this wholesome and heart-healthy recipe is perfect for pairing with steamed rice or soft rotis for a satisfying meal. Ideal for those seeking a flavorful yet mindful approach to nutrition, the Low Sodium Cabbage Kootu celebrates simple ingredients and bold, authentic taste.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Rinse the yellow split moong dal thoroughly under running water until the water runs clear.

Step 2

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.

Step 3

Lower the heat and let it simmer, partially covered, for about 10-15 minutes or until the dal is soft and cooked through.

Step 4

While the dal is cooking, chop the cabbage into thin strips and set aside.

Step 5

In a blender, add grated coconut, cumin seeds, and green chilies. Grind into a smooth paste using a little water if necessary.

Step 6

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.

Step 7

Stir in the coconut paste into the pot. Mix well and let it simmer for another 3-4 minutes.

Step 8

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.

Step 9

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.

Step 10

Mix everything well, adjust the thickness of the kootu by adding a little hot water if needed. Remove from heat.

Step 11

Garnish with fresh coriander leaves and serve hot with rice or roti.

Nutrition Facts

Serving size	(1019.6g)

Amount per serving	% Daily Value*
Calories	624.5

Total Fat 23.3g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 75.9mg	0%
Total Carbohydrate 78.3g	0%
Dietary Fiber 15.6g	0%
Total Sugars 6.9g
Protein 29.3g	0%

Vitamin D 0IU	0%
Calcium 285.4mg	0%
Iron 11.4mg	0%
Potassium 1813.1mg	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: 32.8%

Protein: 18.3%

Carbs: 48.9%