Cabbage Molagootal – Cabbage Lentil Curry

Cabbage Molagootal – Cabbage Lentil Curry:

Palakkad is a city in Kerala. And molagootal is a popular dish among Palakkad Iyers. It is a simple and mild curry made with a wide variety of vegetables such as cabbage, okra, winter melon, chayote, spinach or any of the vegetables of your choice. Today I have made molagootal with cabbage. Try and let me know if you like it. Here you go…

Ingredients:

• Chopped cabbage – 2 cups


• Toor dal – 3/4 cup


• a pinch of asafoetida and turmeric powder


• Shredded coconut (frozen or fresh) – 1/4 cup


• Cumin seeds – 1 tsp


• Dry red chilies – 3


• Salt to taste

For Seasoning:

• Oil – 1 tsp


• Mustard seeds – 1 tsp


• Urad dal – 1 tsp


• Curry leaves – 6 to 7 leaves


• Dry red chili – 1


• A pinch of asafoetida

Method of Preparation:

1. Pressure cook toor dal with 2 cups of water and a pinch of turmeric powder and asafoetida.


2. Dal should be mashed and keep it aside.


3. Finely chop cabbage and add it to a cup of boiling water in a sauce pan.


4. Let the cabbage cook completely till it becomes soft.


5. Grind coconut, cumin and dry chilies to a coarse paste with a little water.


6. Mix it with the cooked toor dal and add it to the cooking cabbage.


7. Mix well and let it come to a boil and turn off the stove and transfer it to the serving bowl.


8. Over medium heat, in a small pan or a seasoning pan, add a tsp of oil and add mustard seeds.


9. Once they splutter, add urad dal, dry chili, curry leaves and a pinch of asafoetida.


10. Once the dal becomes golden brown, remove from heat add it to the molagootal.