Title: Cabbage potatoes & peas molagootal
 Categories: Vegetables, Vegetarian, Indian
      Yield: 6 Servings
 
    1/2 c  Mung dal
    1/2 sm Cabbage; chopped fine
      1 lg Baking potato, diced
      1 bn Frozen peas
      1 ts Sambar powder
           Turmeric; to taste
           Salt; to taste
           Shredded dry coconut
           -soaked in a little water
           Mustard; (seasoning)
           Urad dal; (seasoning)
           Dry red chilli; (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 chilli 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 toovar 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.
  
    U15297@uicvm.bitnet (Shyamala Parameswaran)