Cabbage kootu recipe

INGREDIENTS:

1. Chopped Cabbage - 2 cups
2. Chopped Tomato - 1/2
3. Mung dal - 2 tablespoon (tbsp.)
4. Green chilly - 2
5. Shredded Coconut - 2 tablespoon (tbsp.)
6. Cumin seed - 1 teaspoon (tsp.)
7. Salt - as needed
8. --------------------------
9. -- For Tempering -----
10. ----------------------
11. Mustard seeds - 1 teaspoon (tsp.)
12. Split black gram - 1 teaspoon (tsp.)
13. Asafoetida powder - a pinch
14. Oil - 1 teaspoon (tsp.)

PREPARATION:

1. Grind the coconut, one green chilly and Cumin seeds with 2 tablespoon (tbsp.) water.
2. Pressure cook the cabbage, tomato, Mung dal and one slit green chilly with 1 cup of water for one whistle.
3. After the pressure has subsided, open the pressure cooker, add salt and heat the pressure cooked cabbage till all water evaporates.
4. Add the ground mixture and cook till the raw smell disappears (about 5min).
5. Heat 1 teaspoon (tsp.) oil in a small pan and add the "- For Tempering -----" ingredients. Remove from heat when the mustard starts to splutter and then add it to the cabbage pan.

NOTES:

1. Serve hot with rice or roti.