Cabbage Kootu

Serves: 4

Masala Paste

1/2 cup shredded and dehydrated coconut
1 tsp cumin seeds
2 tbsp raw rice, soaked for 30 minutes
3 serrano peppers / dry red chilies
3/4 cup water

Blend all the above to a smooth paste.

1 cup yellow split moong dal

Soak dal for 30 minutes. Wash and drain.

3 cups water

Add dal and water to a pan, allow to boil, reduce the heat to medium, cover and cook for 10 minutes in medium flame.

6 cups cabbage, finely chopped
1/2 tsp turmeric powder
1/2 tsp black pepper powder
2 cups water

Add cabbage, turmeric powder, black pepper powder, water, mix well, cover and cook for 10 more minutes.

1 and 1/2 tsp salt
1/2 cup water

Add the prepared masala paste to this, along with salt and water, mix well.

Cover and cook for 5 more minutes.

Tempering

1 tbsp oil
1 tsp mustard seeds
1/2 tsp black split urad dal
asafoetida
1 dry red chili

Make tempering and add to the kootu, mix well.

Taste Note: Tastes AWESOME
Source: hebbarskitchen
Note: When we eat just kootu alone or kootu mixed with quinoa, we both felt, it didn't have enough salt and spice, but when we had it with collard poriyal, it tasted heaven. I used just 2 serrano pepper, changed to 3, so next time, it should be AWESOME on its own as well. Also I used 1 and 1/4 tsp salt, changed to 1 and 1/2 tsp salt.