Cabbage kootu or Cabbage in moong dhal sauce

Cabbage can be cooked as poriyal, kootu or can be eaten in salads, It is the easiest one that can be made when we have guests arriving , I had some guests last week  who likes south Indian cuisine and had only less cabbage so quickly decided to do this as accompaniment for rasam and pakoda sambar.
                         

Ingredients:
1  small cabbage( 300-400 gms)
1/4 cup of moong dhal
1 tbsp of split channa dhal
1 tsp of turmeric powder
2 sprigs coriander

 Grinding:

 1/4 cup of coconut
1 tsp of  cumin seeds
2 hot red chilli(if you prefer spicy you can add more chilli or add 1 tsp of peppercorns)

Tadka:
 2 tsp of oil
 1 tsp of mustard seeds
 1/2 tsp of cumin
 pinch of hing
               

Method:

• Wash and  finely chop the cabbage .
• Meanwhile in a vessel boil 1 cup of water , once it starts to boil add the moong dhal, channa dhal .
• Add salt, turmeric powder an remove the scum.
• By now the dhal would have half cooked, tip in the cabbage and cover and cook it.
• In a blender combine grated coconut, cumin seeds, 2 hot chilli(you can adjust chilli  according to your taste) blend it to  smooth paste.
• Once the cabbage and dhal are cooked well, add the grinded paste and stir  to combine well.Cook for a minute and remove from heat.
• In a separate pan  heat 2 tsp of oil , add mustard, when it splatters add cumin, hing , Add this tadka to the the kootu and garnish with chopped coriander leaves.