Peppery Cabbage Kootu
Recipe type: Dal
Cuisine: Indian
Serves: 8
  • 1 medium head of cabbage, finely shredded
  • 1 cup split yellow peas (tuvar dal)
  • ¼ tsp turmeric
  • '1 sprig curry leaves (optional)
  • 2 tbsp chopped coriander leaves
  • 2 tbsp shredded coconut or ¼ cup coconut milk
  • 1 tbsp mustard seeds
  • For masala:
  • 1 tbsp coriander seeds
  • 1 tbsp blackgram dal (udad dal)
  • 1 tbsp chana dal (Bengalgram dal)
  • 2-3 red chilies (you can use more if you like your food really spicy)
  • 1 tbsp black peppercorns
  1. 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).
  2. Fry masala ingredients in a teaspoon of canola or other vegetable oil. When the dals turn golden, remove to a blender and grind into a smooth paste along with coconut or coconut milk.
  3. Add the masala ingredients to the cooked split peas.
  4. Add the curry leaves, if using, and let it all simmer together about 10 minutes, until the flavors have blended together.
  5. In a small vessel, heat about 1 tbsp of oil. Add 2 tsp mustard seeds. Let them sputter and then add them to the split peas.
  6. Garnish with chopped coriander.
  7. Serve hot with rice and papad.
Recipe by Holy Cow! Vegan Recipes at