Kootu (vegetables with split peas)
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
½ | cup | Yellow split peas |
3 | smalls | Potatoes |
¼ | teaspoon | Each turmeric, cayenne |
½ | Head cabbage, shredded | |
2 | Hot chili peppers, chopped | |
½ | teaspoon | Salt |
1 | cup | Grated coconut |
1 | teaspoon | Ground cumin |
2 | tablespoons | Oil |
½ | teaspoon | Mustard seeds |
½ | teaspoon | Urid dal |
½ | teaspoon | White rice |
Directions
Instructions: Wash split peas, drain. Put in small saucepan with 1-½ c. water, bring to boil. Lower heat, cover partially, cook for 1 hour until peas are tender but not mushy. Make sure water doesn't totally evaporate. Set aside. Wash & peel potatoes; dice. Put potatoes in large saucepan with turmeric, cayenne & 2 c. water. Bring to boil; cover, lower heat & simmer for 7-8 minutes. Add cooked peas, cabbage, chilis, salt. Cook, stirring gently, over moderately high heat until cabbage is just tender. Add coconut & cumin.
Lower heat & simmer a couple of minutes. Heat oil in small frypan. Add mustard seeds, urid dal & rice.
When dal reddens add all to vegetables.