Cabbage Lentils Stew|| Cabbage Kootu

Looking for another way to use the cabbage and not do your regular slaw and salads? This right here may help you. Cabbage Lentils Stew. We call it Kose Kootu in our home. Loaded with nutrients and so simple, whenever I make this I always have a bowl of it for lunch or sometimes with rice and any sides.

This dish is very very simple, an one pot recipe and can also be made in a soup maker! How cool is it?? If you do not have soup maker, no worried. A simple sauce pan will do as well.

This stew can be pressure cooked or slow cooked as you wish. All I want to point out here is no matter what you pan are cooking in this is going to turn out awesome.

Ready to read about the ingredients?

What do you need to make Cabbage Lentils Stew

Simple – You need Cabbage. Use the regular white cabbage. I have never used the red or purple cabbages for the recipe. The color will be frightening.. just kidding!

You need yellow lentils for this recipe. We call them Siru paruppu in Tamil or as Moong Dal as it is generally known in India. If not available, use Red Lentils, the Masoor Dal. The key is to use some lentil that cooks easily.

The others are basic pantry staples. Onions, tomatoes, green chilli, oil, cumin seeds, mustard seeds, salt, turmeric and red chilli powder.

The cooking involves three simple steps –

1. Cook the lentils.
2. Add the sliced[julienne], onion, tomato, chilli and the spices to the lentils. Cook again.
3. Temper and mix to the stew.

So So simple and so very good.

Check out the recipe below –

Cabbage Lentils Stew|| Cabbage Kootu

Parveen’s Kitchen

A Simple vegan dish loaded with healthy lentils, cabbage and mildly spiced and tempered. This Vegan cabbage Lentils stew is perfect with hot steamed rice.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course curry, Healthy dessert, Main Course, stew

Cuisine Indian, South Indian

Servings 4

Calories 200 kcal

Ingredients

  

• Step 1 – Cook the Lentils
• 1 Cup Yellow Lentils Or red Lentils
• 1/2 tsp Olive Oil
• 1/2 tsp Cumin Seeds
• 2 Cups Water
• Step 2- Adding cabbage and other veggies with Spices
• 2 Cups Cabbage Cleaned and sliced into julienne.
• 1 Large Onion Sliced
• 1 Small Tomato Chopped
• 2 Whole Green Chilli Slit if you need too spicy
• 3/4 tsp Salt
• 1/2 tsp Turmeric Powder
• 1 tsp Red chilli Powder
• 1-2 Cups Water Adjust as needed
• Step 3 – Tempering the stew
• 1 tbsp Olive Oil Or Ghee
• 1/2 tsp Mustard seeds
• 1-2 Sprig Curry Leaves
• 1 Small Onion Sliced
• 1-2 Whole Dried Red Chilli Optional

Instructions

 

• Step 1 – Cook the Lentils
• Add all the ingredients under Step 1 – Cook the Lentils in a sauce pan or a pressure cooker and cook until soft – but not mushy.
• Step 2- Add the cabbage and other veggies with Spices and cook
• Add the cabbage, sliced onion, tomato, green chillies, salt, turmeric powder and red chilli to the cooked lentils.
• Add water and stir well.
• Pressure cook for 1 whistle if using or if using a sauce pan cook until the stew is done. Should take about 7-8 minutes in medium flame.
• Step 3 – Tempering the stew
• In a separate fry pan or a kadai heat oil.
• Add the mustard seeds and the dried red chilli.
• Let the mustard seeds splutter.
• Add the curry leaves.
• Add the sliced onions and fry until brown.
• Add the tempering to the cooked cabbage lentils carefully and mix well.
• Serve the cabbage lentil stew hot with steamed rice and papad or with rotis.

Notes

Use red or yellow lentils as available.
Add coconut milk at the end if you like. We don’t use it in our home and do not like the taste of it in the cabbage dish.
If no mustard seeds, do the tempering with cumin seeds.

Keyword Best Recipes, cabbage lentils stew, Curry, healthy, Indian cooking, indian curry, main dish, simple recipes, vegan