This south Indian kootu with lentils is an excellent way of having cabbage. We all love this kootu at home when served with steamed rice. This can be prepared within ten minutes as a healthy low calorie side dish for phulka or rice. Dal and cabbage can be cooked together but I have cooked dal separately and added. Also I have added combination of Chana dal and toor dal.



  • Cabbage chopped – 2 cups
  • Chana dal + Toor dal – 1 /2 cup
  • Onion chopped – 1
  • Tomato chopped – 1
  • Turmeric powder – 1 /4 tsp
  • Sambar powder – 1 tsp
  • Mustard seeds – 1 /4 tsp
  • Cumin seeds – 1 tsp
  • Urad dal – 1 /2 tsp
  • Oil – 1 tsp
  • Salt – as required


  • Coconut – 1/2 cup
  • Fried gram (pottu kadalai) – 2 tsp
  • Cumin seeds – 1 tsp


1.Pressure cook the dal with one cup of water and keep aside.

2.Grind the ingredients listed under “For grinding” into paste adding little water.

3.Heat oil in kadai, add mustard seeds, jeera and when they pop up add onion.

4.Saute until it turns colour and add tomato and saute till it becomes mushy.

5.Add required salt along with turmeric and sambar powders. Saute for a minute.

6.Now add cooked dal, grinded paste and cabbage along with a cup of water.

7.Cook covered in medium flame for 5-10 minutes.

8.Stir occasionally to prevent burning at the bottom. When cabbage is cooked remove from heat.

9.The cabbage kootu is ready. Serve hot with rice and a dollop of ghee at top.


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