Ingredients
Fresh Cabbage 1/2 Kg.
Potato 1 (Big)
Toor Dal 100Grams
Grated Coconut 100Grams.
Cummins Seeds 1teaspoon.
Dry Red Chilies 2Nos.
Turmeric Powder 1/4teaspoon.
Mustard 1/2teaspoon.
Cooking Oil 1teaspoon
Curry leaves 8-10 leaves
Salt to taste.
Method
Chop the cabbage finely and dice the potato to small cubes and keep aside.
Wash toor dhal and pressure cook it.
Add turmeric powder and salt to the cut vegetables and cook separately till fully cooked.
Make a paste of grated coconut along with cummins seeds and dry red chilies.
Add pressure cooked toor dal and this paste to the cooked vegetables.
Half a glass of water could be added if the stew is too thick.
Stir all the contents and allow this mixture to simmer for 5 minutes but not boil.
In another pan take a spoon of cooking oil and heat it on low flame. Allow the mustard seeds to splutter in hot oil and pour this instantly into the molakootal.
Garnish molakootal with curry leaves.
Fresh Cabbage 1/2 Kg.
Potato 1 (Big)
Toor Dal 100Grams
Grated Coconut 100Grams.
Cummins Seeds 1teaspoon.
Dry Red Chilies 2Nos.
Turmeric Powder 1/4teaspoon.
Mustard 1/2teaspoon.
Cooking Oil 1teaspoon
Curry leaves 8-10 leaves
Salt to taste.
Method
Chop the cabbage finely and dice the potato to small cubes and keep aside.
Wash toor dhal and pressure cook it.
Add turmeric powder and salt to the cut vegetables and cook separately till fully cooked.
Make a paste of grated coconut along with cummins seeds and dry red chilies.
Add pressure cooked toor dal and this paste to the cooked vegetables.
Half a glass of water could be added if the stew is too thick.
Stir all the contents and allow this mixture to simmer for 5 minutes but not boil.
In another pan take a spoon of cooking oil and heat it on low flame. Allow the mustard seeds to splutter in hot oil and pour this instantly into the molakootal.
Garnish molakootal with curry leaves.
