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Ингредиенты
- 1/2 c. Mung dal
- 1/2 sm Cabbage, minced fine
- 1 lrg Baking potato, diced
- 1 bn Frzn peas
- 1 tsp Sambar pwdr 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)
Инструкции
- Set dal to cook in about 2 c. water and a touch turmeric. When dal is three-quarters done add in shredded cabbage, potatoes and a little more water if needed on top of the dal. Add in sambar pwdr and salt.
- Cover with a lid and let it simmer away another 10 to 15 min.
- 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.
- Variations:You can do a keerai (spinach) kootan with a little modification. Add in fresh coconut grnd with roasted red chillies, urad dal and a little cumin. Also you can cook toovar dal separately or possibly throw veggies + dal in a cooker for a few min, if desired. This tends to overcook veggies but can be done fast.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 6 servings | |
| Calories 84 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.28g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 62mg | 3% |
| Potassium 348mg | 10% |
| Total Carbs 17.27g | 5% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.25g | 3% |
| Protein 4.01g | 6% |
