Cabbage Potatoes and Peas Molagootal

Ingredients	Quantity
Moong dal	½ cup
Small cabbage – chopped fine	½
Large baking potato – diced	1
Frozen peas	1 bunch
Sambar powder	1 tsp
Turmeric	to taste
Salt	to taste
Shredded dry coconut – soaked in a little water
Mustard (seasoning)
Urdal dal (seasoning)
Dry red chilli powder (seasoning)
Curry leaves (seasoning)
Oil (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 minutes. 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 chile powder and roasted urad dal paste in lieu of the desiccated 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 toor 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.