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    Home > Indian Vegan Recipes > Dal Recipes

    Cabbage Kootu (South Indian Cabbage Dal)

    Posted: Jan 31, 2018 ยท Updated: Aug 16, 2021

    Jump to Recipe

    The spices in this South Indian Cabbage Dal, or Cabbage Kootu, are mellowed by the sweetness of coconut. It is the quintessential Tamil dal and it goes perfectly with rice or a south Indian bread like dosa. A vegan, gluten-free, soy-free and nut-free recipe.

    This South Indian Cabbage Dal, or Cabbage Kootu, is perfectly spiced and mellowed with coconut milk. Vegan, gluten-free, soy-free and nut-free - HolyCowVegan.net

    This is an updated version of one of my first posts on this blog in Dec. 2007. I've updated it with new photos and tweaked the recipe to make it lower in fat. I've retained the commentary below as it was originally written.

    Desi was born and raised in Madras (or Chennai, although he insists on calling it Madras still) in a very traditional family. But when we got married, his parents and six siblings were more than welcoming to the new daughter-in-law even though she had short hair, didn't wear saris and didn't speak a word of Tamil.

    This South Indian Cabbage Dal, or Cabbage Kootu, is perfectly spiced and mellowed with coconut milk. Vegan, gluten-free, soy-free and nut-free - HolyCowVegan.net

    What did rattle them, though, was that I didn't know how to cook Tamilian food.

    Tamilians love their food, and I mean their food. I still remember an attempt I made at trying to get my father-in-law to try out noodles. Even though he was trying to be a sport, I could not help but feel sorry for the man as he struggled with the strange food on his plate, probably wondering why anyone would want to eat this stuff! It is one of my fondest memories of my wonderful father-in-law who has passed away since.

    But getting back to Tamil food, since Desi and I lived far from Madras, in Bombay, there really was no way I could learn from my Tamil family members how to cook authentic recipes. One of my sisters-in-law , Lalitha manni, came to my rescue: she recommended a cookbook named, quite simply, "How to Cook."

    The book, by Vedavalli Venkatachary, is very straightforward and unpretentious with no pictures and with directions that sometimes skip a step or two. It has become one of my favorite cookbooks over the years, and one I often run to when I feel in the mood for something simple but wholesome. The book even made the journey with us from India to the United States and now sits in my kitchen shelf here. It is a treasure trove of Tamil recipes for all occasions, ranging from the usual sambhars (kuzhambu) and rasams, to chutneys and side dishes and sweets like sarkarai pongal.

    This South Indian Cabbage Dal, or Cabbage Kootu, is perfectly spiced and mellowed with coconut milk. Vegan, gluten-free, soy-free and nut-free - HolyCowVegan.net

    This recipe for Cabbage Kootu is adapted from one of Venkatachary's recipes.

    I have always loved cooking with cabbage, not just because it tastes great, but because of its wonderful versatility. In Indian cuisine, it can be cooked as a side dish, like this south Indian Cabbage Thoran, added to curries and it even makes wonderful bhujias.

    What's more, cabbage is a nutrition powerhouse, packed with fiber, vitamins, and even calcium. It belongs to the family of cruciferous vegetables, along with cauliflower, broccoli, brussels sprouts and kale, which are known to have anti-cancer properties

    I used a half a head of a small cabbage for this South Indian Cabbage Dal which is just the perfect amount, but feel free to use a smaller amount, if that's what you want. The black pepper gives the kootu a fragrance and taste that is beyond description -- you'll just have to take my word for it. Or make it yourself!

    Try these dal recipes next:

    • Slow Cooker Butternut Squash Dal, No Oil
    • Instant Pot Vegan Dal Makhani
    • Bengali Cholar Dal
    • Spinach Kootu
    • Pattypan Kootu
    • Fatfree Crockpot Sambar for Two
    • South Indian Green Tomato Dal (Thakkali Masiyal)

    ***

    Cabbage Kootu Recipe:

    This South Indian Cabbage Dal, or Cabbage Kootu, is perfectly spiced and mellowed with coconut milk. Vegan, gluten-free, soy-free and nut-free - HolyCowVegan.net

    This South Indian Cabbage Dal, or Cabbage Kootu, is perfectly spiced and mellowed with coconut milk. Vegan, gluten-free, soy-free and nut-free - HolyCowVegan.net

    Cabbage Kootu

    The spices in this South Indian Cabbage Dal, or Cabbage Kootu, are mellowed by the sweetness of coconut. It is the quintessential Tamil dal and it goes perfectly with rice or even a south Indian bread like dosa. A vegan, gluten-free, soy-free and nut-free recipe.
    5 from 9 votes
    Print Recipe Review Recipe
    Course: Dal, Main Course
    Cuisine: Indian, nut-free, Soy-free
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Cabbage Kootu
    Prep Time: 10 mins
    Cook Time: 45 mins
    Total Time: 55 mins
    Servings: 6 servings
    Calories: 110kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • ยฝ small head cabbage (about four cups chopped), finely chopped
    • ยฝ cup tuvar dal (split pigeon peas, also called toor dal or arhar dal)
    • ยผ teaspoon turmeric
    • About 10-15 curry leaves (one sprig approximately)
    • 3 tablespoon shredded coconut (or ยฝ cup coconut milk. Fresh or canned are both good)
    • 1 teaspoon coconut oil (divided)
    • 1 teaspoon mustard seeds

    For the masala:

    • 1 tablespoon coriander seeds
    • 1 teaspoon cumin seeds
    • 1 tablespoon urad dal (black gram dal)
    • 1 tablespoon chana dal (Bengal gram dal)
    • 1 dry red chili pepper (like arbol pepper or Kashmiri chili pepper. Use more or less based on your tolerance for heat)
    • 1 teaspoon black peppercorns
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    Instructions

    • Pressure-cook the split yellow peas and cabbage with enough water to cover and turmeric. If you use an Indian pressure cooker that "whistles" allow the lentils to cook for three whistles. If cooking in a saucepan, cover by an inch of water and cook 30 minutes or until the dal is really soft. If cooking in an Instant Pot, set the pressure to high for 15 minutes.
    • Heat ยฝ teaspoon of the oil and add the masala ingredients. Fry them until the dals turn golden, remove to a blender, and grind into a smooth paste along with coconut or coconut milk.
    • Heat the remaining oil in a saucepan. Add the mustard seeds and curry leaves and when the mustard sputters, add the dal and masala and mix. Add water if too thick.
    • Bring the dal to a boil, lower the heat to a simmer, and cook for another five minutes. Add salt to taste.
    • Serve hot with rice and papad.

    Nutrition

    Calories: 110kcal | Carbohydrates: 16g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 146mg | Fiber: 5g | Sugar: 4g | Vitamin A: 67IU | Vitamin C: 22mg | Calcium: 50mg | Iron: 2mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    This South Indian Cabbage Dal, or Cabbage Kootu, is perfectly spiced and mellowed with coconut milk. Vegan, gluten-free, soy-free and nut-free - HolyCowVegan.net

     

     

    (C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Priya

      July 28, 2021 at 10:52 am

      Was looking for your world famous zucchini kootu, which Iโ€™ve shared with friends and family and itโ€™s one of our staples when I have zucchini in my fridge โ˜บ๏ธ
      When I chanced upon this cabbage kootu recipe.
      Excited to try this today.

      Can you pls pls do repost your zucchini kootu recipe? I donโ€™t find it anymore in your repertoire ๐Ÿ™

      Thanks a lot,
      Priya

      Reply
      • Vaishali

        July 28, 2021 at 10:56 am

        Hi Priya, here you go.
        Zucchini Kootu

        Boil together, preferably in a pressure cooker until tender:

        1 large or 2 small zucchini, chopped in a ยฝ-inch dice

        ยพ cup chana dal (bengal gram dal)

        ยฝ tsp salt

        ยฝ tsp turmeric

        In a small skillet, heat ยฝ tsp canola or other vegetable oil

        Add:

        1 tbsp chana dal

        1 tbsp urad dal (black gram dal)

        2-3 red chillies, broken into pieces

        2 tsp black peppercorns

        Roast until lightly golden-brown and fragrant. Put in a blender along with:

        โ…“ cup thick coconut milk

        A generous pinch of asafetida (hing)

        Blend until smooth, then add to the dal-zucchini mixture and bring to a boil. Add salt to taste.

        Simmer together for about 10 minutes.

        Heat in a small skillet 1 tsp canola or other vegetable oil.

        Add:

        1 tsp mustard seeds

        1 sprig curry leaves

        A pinch of asafetida (hing)

        When the mustard sputters, add it to the dal.

        Turn off heat and serve hot with boiled rice or rotis.

        Reply
        • Priya

          July 28, 2021 at 11:33 pm

          5 stars
          This is so sweet of you Vaishali!!!
          Tried the cabbage kootu with zucchini! Gosh itโ€™s delicious.

          Thank you for sending the zucchini kootu recipe:) so kind of you.

          Reply
          • Vaishali

            July 29, 2021 at 12:14 am

            Np, so happy you enjoyed it. Thanks for letting me know.โค๏ธ

            Reply
    2. Rod

      October 01, 2020 at 9:08 am

      This was really delicious! I followed the recipe first time and found it a little too spicy and a little too hot for me so I cooked another portion of dal (I mixed toor and masoor evenly) and the rest of the cabbage. When cooked, I sizzled some more cumin and mustard seeds in about 4 tbs of ghee and mixed all together. It was so yummy! Thank you for this recipe!

      Reply
    3. Sanjana

      July 19, 2020 at 11:12 pm

      Hey, at what step do you add the cabbage here?

      Reply
    4. Ana

      April 16, 2020 at 8:00 pm

      5 stars
      In your recipes, when you use cumin is it kala / shahi Jeera or western style cumin?

      Reply
      • Vaishali

        April 16, 2020 at 10:26 pm

        Both shahi jeera and regular cumin -- called jeera in India -- are used in Indian food. I use jeera or the regular cumin here.

        Reply
    5. Ana

      April 16, 2020 at 7:43 pm

      5 stars
      Sorry for the remedial question, but can you please clarify: the Urad dal and chana dal used in the masala, do I add just the dry lentils or do I need to cook / soak them first?

      Reply
      • Vaishali

        April 16, 2020 at 10:27 pm

        The lentils used in the masala need to be uncooked and dry!

        Reply
    6. evolvingtastes

      February 28, 2018 at 11:20 am

      I tried this Vaishali, and it turned out great. Freshly ground spices make such a difference!

      Reply
    7. Supriya

      February 02, 2018 at 9:43 am

      5 stars
      Made this last night for dinner with dosas and the whole family loved it. Excellent recipeโ€”thanks for sharing!

      Reply
      • Vaishali

        February 02, 2018 at 7:54 pm

        Supriya, so happy you made it! Thanks for letting me know.

        Reply
        • Supriya

          June 18, 2018 at 7:17 pm

          Making it again tonight for like the 5th time. One of our favorite recipes. Feels like it warrants another thank you. ๐Ÿ™‚

          Reply
    8. Jordan McGregor

      January 31, 2018 at 6:15 pm

      This recipe checks so many boxes being "a vegan, gluten-free, soy-free and nut-free recipe." I am going to be subscribing. Thanks so much for the recipe idea Vaishali!

      Reply
      • Vaishali

        February 02, 2018 at 7:55 pm

        Thanks, Jordan, happy you liked the recipe and hope you try it.

        Reply
    9. Sergio

      October 26, 2014 at 5:50 pm

      Hi! I misread and instead of 1/4 tsp of turmeric, I put 1/4 cup. I found it quite exotic. A bit strong though. My wife balked at it and said all nasty things about my being able to cook. Wish me luck. I'll try again.

      Sergio (an Argentinian stranded in Italy)

      Reply
      • Vaishali Honawar

        November 10, 2014 at 5:12 pm

        ๐Ÿ™‚ Hi Sergio, that is hilarious! 1/4 cup would be a bit strong, and I don't blame your wife. Lots of luck, and hope you'll try again. It does taste really good with just 1/4 tsp. ๐Ÿ™‚

        Reply
    10. John Roche

      March 29, 2013 at 7:55 pm

      turmeric not in ingredients list

      Reply
    11. Rashmi

      January 28, 2013 at 6:14 pm

      5 stars
      Hi Vaishali,
      I really love your recipes - they are healthy, true to recipe and yummy. My fav is the mean veggie moilee which I have recommended to a lot of my friends as well.
      I am a tam from Madras (yes. I call it Madras too ๐Ÿ™‚ ) and I can say this kootu recipe, simple and elegant, is so much like what I grew up with.

      Thanks for all your recipes. keep them coming.

      Reply
    12. Hasita

      December 18, 2012 at 12:40 pm

      Hey Vaishali, I really know what you mean when you talk of in-laws and food issues. When we step into the newer kitchen in our lives, every ingredient right down to salt intimidate us so much!
      I made this kootu for dinner. The flavours are beautiful and very comforting, so much like mom's food..:)

      Reply
    13. Grace

      December 01, 2009 at 11:39 am

      Hi Vaishali
      Thanks for your recipe........it came out well. Hereafter i will visit ur blog often and try out your recipes.

      Reply
    14. Grace

      November 30, 2009 at 4:51 am

      Hi Vaishali....How are you? today when i was searching for cabbage kootu i visit your blog the recipe was simple and looks great. I am going to try this for my lunch. Let me give my comment after trying this.....thanks in adavance...take care.

      Reply
    15. Vaishali

      April 07, 2009 at 2:51 pm

      Dear Divya, Thanks for your kind words. I appreciate the feedback!

      Reply
    16. divya

      April 07, 2009 at 2:11 pm

      hi vaishali..got onto ur blog when i did a random google search about a cabbage kootu recipe..i must say that this site is a very genuine one and i will definitely visit this blog more often..

      keep up the good work!

      Divya

      Reply
      • Nandini Konar

        October 01, 2019 at 7:58 pm

        Fast forward 10 years later, and I did the same thing - googled cabbage kootu recipe after eating at a friends place. Although, I', already subscribed to this blog, I did not know you had this recipe. Thank you, Vaishali!

        Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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