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Cabbage Molagootal

Another variation of Molagootal with cabbage.


Pigeon peas/Toor dal - 1/2 cup
Cabbage - 1 small, finely chopped
Turmeric powder - 1/2 tsp
Salt - to taste

To grind:
Grated coconut - 1/2 cup
Jeera/Cumin seeds - 1/4 tsp
Red chillies - 3

Coconut oil/Refined oil - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Red chillies - 2, halved
Curry leaves - few


1. Wash the toor dal and cabbage. Add 2 cups water, turmeric powder and mix it. Pressure cook the dal and cabbage till soft.

2. Grind together coconut, jeera and red chillies to a smooth paste adding little water.

3. In a vessel, add the dal and cabbage. Boil for 2-3 minutes. Now add the ground coconut paste and salt. Mix well and boil for 5-6 minutes and turn off the heat.

4. In a tadka pan, heat oil. Add mustard seeds, urad dal and red chillies. Once it crackles, add curry leaves and pour into the molagootal.

Serve hot with rice.

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