1/2 cup mung dal
1/2 small cabbage, chopped fine
1 large baking potato, diced
1 bunch frozen peas
1 tsp sambar powder
1 turmeric, to taste
1 salt, to taste
1 shredded dry coconut soaked in a li, ttle water
1 mustard, (seasoning)
1 urad dal, (seasoning)
1 dry red chilli, (seasoning)
1 curry leaves, (seasoning)
1 oil, (seasoning)
Directions
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 chilli 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 chillies, 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.
U15297@uicvm.bitnet (Shyamala Parameswaran)
Servings: 6 servings
Cabbage Potatoes & Peas Molagootal Recipe brought to you by Recipe Ideas
Categories: Cabbage; Potato; Vegetable
The History of Recipes
It is actually possible to track the history of recipes far back into distant history, in fact as far into history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these old cookbooks were just very basic pictorial recipes for food preparation.
As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient cooks made use of a wide range of aromatic flavors, including many that are still in use today for example basil, mint and asafoetida. In the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the holy land, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices caused an outbreak in publications on food, the majority of which are now in private collections. The introduction of television brings us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Cabbage Potatoes & Peas Molagootal recipe.
