Black Pepper Kootu
This Indian dish can be made with beans, chayote squash, carrots, cabbage, peas or a mix of any of the above. I used cabbage in the recipe, as that's how DH likes it best. Make sure there is no sweetener in your coconut, or it will taste awful.
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INGREDIENTS
Nutrition- 2
- 1⁄4cup dal, cooked (moong or toor)
- 1⁄4teaspoon asafoetida powder
- 1 1⁄4teaspoons Urad Dal
- 2dried red chilies
- 1⁄4teaspoon black pepper
- 1⁄2teaspoon cumin seed
- 1⁄4
- 5 -10
- 1teaspoon vegetable oil
- 1⁄4teaspoon mustard seeds
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DIRECTIONS
- Cook the vegetables in water.
- Add salt when half-cooked. You will need more than you think you will.
- When vegetables are soft, add the cooked dal and asafoetida.
- Dry roast 1 teaspoon of urad dal, 2 red chilis, and 1/4 teaspoon black pepper.
- Grind the above in a Magic Bullet or other grinder with cumin seeds. When ground, add coconut and enough water to make a thick paste and grind some more.
- Add this paste to the cabbage and bring to a boil. The dish should get a thick stew -like consistancy. If necessary add a little bit of rice flour to thicken.
- Add the curry leaves and remove from heat.
- In a tiny pan heat the oil. Add the mustard seeds. When they turn grey and pop, add the urad dal and cook until it becomes lightly brown.
- Add this to the vegetables and serve.
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