Ingredients

• 1 medium head of cabbage, finely shredded
• 1 cup - split yellow peas (tuvar dal)
• 1 sprig curry leaves (optional)
• 2 tbsp - chopped coriander leaves
• 2 tbsp - shredded coconut or 1/4 cup coconut milk
• 1 tbsp - mustard seeds
• For masala:
• 1 tbsp - coriander seeds
• 1 tbsp - black gram dal (urad dal)
• 1 tbsp - channa dal (Bengal gram dal)
• 2-3 red chillies
• 1 tbsp - black peppercorns

How to Make Peppery Cabbage Kootu

• Pressure-cook the split yellow peas and cabbage with about 4 cups of water, a little salt and turmeric until soft. (You can cook it in a saucepan, but it would take much longer).
• Fry the masala ingredients in a tsp of canola or other vegetable oil. When the dals turn golden, remove to a blender and grind into a smooth paste along with the coconut or coconut milk.
• Add the masala ingredients to the cooked split peas.
• Add the curry leaves, if you are using them, and let it all simmer together about 10 minutes, until the flavours have blended together.
• In a small vessel, heat about 1 tbsp of oil. Add 2 tsp mustard seeds.
• Let them splutter and then add them to the split peas.
• Garnish with chopped coriander.
• Serve hot with rice and papad.
• Recipe Courtesy: Holy Cow Vegan