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Print this Recipe    Molagootal

Cabbage, potatoes and peas molagootal

1/2 cup mung dal
1/2 a small head cabbage chopped fine
1 large baking potato, diced
a bunch frozen peas
1 heaped tspn sambar powder
turmeric
salt to taste
shredded dry coconut (fine variety)
soaked in a little water
mustard
urad dal
dry red chilli
curry leaves and oil for seasoning

Set dal to cook in about 2 cups water and a touch turmeric. When
dal is three-quarters done add shredded cabbage, potatoes and a
little more water if needed on top of the dal. Add sambar powder
and salt.

Cover with a lid and let it simmer away another 10 to 15 mins.
Veggies should be done but still holding their shape. Stir in wet
coconut. Remove from heat. Top with seasoning as explained in
previous recipes.

If more particular, grind fresh coconut with roasted red chilli
and roasted urad dal paste in lieu of the dessicated coconut.

Variations:

You can do a keerai (spinach) kootan with a little modification.
Add fresh coconut ground with roasted red chillies, urad dal and
a little cumin. Also you can cook toovar dal separately or throw
veggies + dal in a cooker for a few minutes, if you like. This
tends to overcook veggies but can be done fast.

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2 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
molagootal, May 3, 2004 - 12:27 AM
Reviewer: rovving_1 from india
not too appetising, bland and insipid

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