Cabbage Potatoes & Peas Molagootal
Submitted by ssilver01
South Indian molagootal with mung dal, cabbage, potatoes, and peas in a coconut-spiced broth. A protein-rich vegetarian curry ready in 30 minutes.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minMolagootal is one of those South Indian dishes that rarely gets the spotlight it deserves outside Tamil kitchens. It’s a thick, coconut-laced dal stew where vegetables simmer right on top of cooking lentils, absorbing all that earthy, turmeric-tinted broth.
This version uses cabbage, potatoes, and green peas with mung dal as the base. Sambar powder brings the warmth while freshly ground coconut stirred in at the end adds a creamy, slightly sweet richness.
Serve it over steamed rice with a drizzle of ghee and some crispy papadum on the side. This is everyday South Indian home cooking at its most nourishing and satisfying.
Kitchen Tips
- Cook the dal until three-quarters done before adding vegetables so everything finishes at the same time
- Keep the vegetables in larger pieces so they hold their shape and don’t turn to mush
- For the most authentic flavor, grind fresh coconut with roasted red chili and urad dal instead of using desiccated coconut
Ingredients
Directions
Set dal to cook in about 2 cups water and a touch turmeric.
When dal is three-quarters done add shredded cabbage, potatoes and a little more water if needed on top of the dal.
Add sambar powder and salt.
Cover with a lid and let it simmer away another 10 to 15 minutes.
Veggies should be done but still holding their shape.
Stir in wet coconut.
Remove from heat.
Top with seasoning as explained in previous recipes.
If more particular, grind fresh coconut with roasted red chilli and roasted urad dal paste in lieu of the desiccated coconut.
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