Cabbage Molagootal

Another variation of Molagootal with cabbage.

Ingredients:

Pigeon peas/Toor dal – 1/2 cup
Cabbage – 1 small, finely chopped
Turmeric powder – 1/2 tsp
Salt – to taste

To grind:
Grated coconut – 1/2 cup
Jeera/Cumin seeds – 1/4 tsp
Red chillies – 3

Tempering/Tadka:
Coconut oil/Refined oil – 1 tsp
Mustard seeds – 1 tsp
Urad dal – 1/2 tsp
Red chillies – 2, halved
Curry leaves – few

1. Wash the toor dal and cabbage. Add 2 cups water, turmeric powder and mix it. Pressure cook the dal and cabbage till soft.

2. Grind together coconut, jeera and red chillies to a smooth paste adding little water.

3. In a vessel, add the dal and cabbage. Boil for 2-3 minutes. Now add the ground coconut paste and salt. Mix well and boil for 5-6 minutes and turn off the heat.

4. In a tadka pan, heat oil. Add mustard seeds, urad dal and red chillies. Once it crackles, add curry leaves and pour into the molagootal.

Serve hot with rice.