1/2 cup mung dal
1/2 small cabbage, chopped fine
1 large baking potato, diced
1 bunch frozen peas
1 tsp sambar powder
turmeric, to taste
salt, to taste
shredded dry coconut soaked in a little water
mustard, (seasoning)
urad dal, (seasoning)
dry red chile, (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 chile 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 chiles, 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.
By: Shyamala Parameswaran