If I think of cabbage kootu , the first thing that hits my mind is my college days...:)
I stayed in hostel during my college days,so dayschooler homemade foods was heavenly to me... Before going to hostel for lunch, all the hostel-mates in my class will have mini lunch form my dayschooler friends.
And If u ask me, will tell that cabbage kootu is the best side for chappathi... After that When i went home for my holidays,my mom made that recipe for me..As of now, i have tried two types of cabbage kootu at home,one is my mom's recipe without tomato, and the other one is my Mil's recipe with tomato.. I like the tangy taste so tomato..so the recipe which I'm posting here has tomato..This goes well with Chapathi ,dosa, and hot steamed rice with pudhina thokku.... So lets enjoy!
Yellow moong dal - 1/4 cup
Cabbage - 1&1/4 cup(chopped finely)
Oil - 1 tbs
Asafoetida - a pinch
Onion - 1(medium size)
Tomato - 1(small size)
Green chilly - 3(slit)
Sambar powder - 1 tbs
Turmeric powder - 1/4 tsp
Ghee - 1 tsp
Vadagam - 1/3 tsp
Curry leaves - few
Pressure cook moong dal with water and few drops oil to 2-3 whistle.Once its cooked well add 1/2 cup water and turmeric powder and allow it to boil for 3 minutes.
Then add the chopped cabbage to the cooked dal, and add sambar powder and allow it to boil again for few minutes.
Take a kadai, add oil asafoetida, green chilly, onion, salt and saute till the onion gets transparent, then add tomato saute it and add the tomato onion masala to the boiled cabbage.
Allow it to boil check for salt.Then temper it with ghee, curry leaf, vadagam and add it to cabbage kootu.
Oil added to moong dal during pressure cook will reduce the fluffiness of water.
Ghee enhances the flavor so do not skip it.