*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Mung dal
      1/2   sm           Cabbage -- chopped fine
    1       lg           Baking potato, diced
    1       bn           Frozen peas
    1       t            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.
   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)
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