Cabbage molagootal( gravy with coconut and moong dal)

Our palakkad cuisine is full of surprises. It's amazing how those days our grannies have utilised every single vegetable that was homegrown or bought from the vegetable cart.

Here is a mouth watering recipe which I have learnt from my mother. 

Cabbage molagootal

Ingredients

1/2 cabbage, finely chopped

1/2 cup moong dal

For the coconut paste

3 tablespoon of grated coconut

1 red dry chili (I used badagai,non spicy chili)

1/2 teaspoon jeera/cumin seeds

For the tadka

2 tablespoon coconut oil

1/2 teaspoon mustard seeds

1/2 teaspoon broken urad dal

A few freshly plucked curry leaves

Method

* In a stoneware (kalchatti) pour water and washed moong dal, cook until it's bit tender, add one cup water and add the chopped cabbage. Mix in, At this stage we can add turmeric and salt.

*Let the cabbage and dal cook until soft.

* In small mixer jar add coconut, jeera and red chilli, make a paste out of the coconut. It's time to add the coconut paste into the cabbage, add little water if required. Mix in, let the coconut also cook for about 2 minutes. The molagootal will be bubbling at this stage. You can turn off the stove.

*In a small iron kadai or tadka pan pour oil, add mustard and urad dal. Let mustard splutter. Off stove add curry leaves.

*Pour the tadka on top of the prepared molagootal. It's done, you can serve it with rice or rotis.

*Tastes yum!, Please try and don't forget to leave a comment.