CABBAGE AND CARROT KOOTU
PG tested
It’s best to keep all the vegetables cut and ready to go before you begin cooking because things come together quickly once the mustard seeds pop and white lentils turn golden. Keep an eye on the whole red chili as it can blacken rather quickly. The kootu goes well with cooked plain rice.
¾ cup masoor dal (red lentils) or moong dal (split yellow lentils)
½ teaspoon ground turmeric, divided
2 tablespoons oil ½ teaspoon black mustard seeds
½ teaspoon urad dal 1 whole dried red chili
2 or 3 curry leaves, optional
½ cup chopped onions 1 medium green chili pepper, minced
1 tablespoon minced fresh ginger
2 cups coarsely shredded cabbage
1 cup diced carrots 1 teaspoon ground cumin 1¼ teaspoons salt Bring 3 cups of water to a boil in a deep saucepan. Add masoor dal and ¼ teaspoon turmeric.
Reduce heat to medium and cook dal, uncovered, until it becomes soft and tender, about 20 minutes. (If most of the water evaporates before the dal becomes soft, add an additional cup.) Set aside.
Heat oil in a saucepan over medium heat. When oil is hot but not smoking, add the mustard seeds and urad dal.
Cover and cook until mustard seeds pop and urad dal is golden brown. Immediately add the whole chili and curry leaves,
Add onions, minced green chili and ginger. Stir well. Add cabbage and carrots, and stirfry about 2 minutes.
Add remaining ¼ teaspoon turmeric, ground cumin and salt; stir well.
Immediately add cooked dal and about 1 cup of water. Cover and cook over medium heat for 7 to 10 minutes, stirring frequently, until the cabbage and carrots are cooked and tender. Taste and add more salt if desired.
Serves 4.
— “Vegetarian Flavors With Alamelu” by Alamelu Vairavan (Hippocrene Books;
November 2020)