Cabbage Potatoes & Peas Molagootal
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
mung dahl
|
* |
| ½ | small |
cabbage
chopped |
*
|
| 1 | large |
potatoes
diced |
|
| 1 | bunch |
green peas
frozen |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
mung dahl
|
* |
| 0.5 | small |
cabbage
chopped |
*
|
| 1 | large |
potatoes
diced |
|
| 1 | bunch |
green peas
frozen |
*
|
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.
