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Cabbage potatoes & peas molagootal

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Categories: Beans, Cabbage, Central Asian, Indian, Peas, Potatoes, Vegetables, Vegetarian
Yield: 6
Rating: no rating.
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Ingredients:
1/2 cupMung dal
1/2 smallCabbage, chopped fine
1 largeBaking potato, diced
1 bn Frozen peas
1 tspSambar powder
Turmeric, to taste
Salt, to taste
Shredded dry coconut
-soaked in a little water
Mustard, (seasoning)
Urad dal, (seasoning)
Dry red chilli, (seasoning)
Curry leaves, (seasoning)
Oil, (seasoning)
Procedures:
1Set dal to cook in about 2 cups water and a touch turmeric.
2When dal is three-quarters done add shredded cabbage, potatoes and a little more water if needed on top of the dal.
3Add sambar powder and salt.
4Cover with a lid and let it simmer away another 10 to 15 minutes.
5Veggies should be done but still holding their shape.
6Stir in wet coconut.
7Remove from heat.
8Top with seasoning as explained in previous recipes.
9If more particular, grind fresh coconut with roasted red chilli and roasted urad dal paste in lieu of the desiccated coconut.
10Variations: you can do a keerai (spinach) kootan with a little modification.
11Add fresh coconut ground with roasted red chillies, urad dal and a little cumin.
12Also you can cook toovar dal separately or throw veggies + dal in a cooker for a few minutes, if you like.
13This tends to overcook veggies but can be done fast.
14U15297@uicvm.bitnet
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