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.