Categories: Vegetables, Vegetarian, Indian 
      Yield: 6 servings 
  
    1/2 c  Mung dal 
    1/2 sm Cabbage; chopped fine 
      1 lg Baking potato, diced 
      1 bn Frozen peas 
      1 ts Sambar powder 
           Turmeric; to taste 
           Salt; to taste 
           Shredded dry coconut 
           -soaked in a little water 
           Mustard; (seasoning) 
           Urad dal; (seasoning) 
           Dry red chilli; (seasoning) 
           Curry leaves; (seasoning) 
           Oil; (seasoning) 
  
  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)