The time has come," the Walrus said,
"To talk of many things:
Of shoes--and ships--
and sealing-wax--
Of cabbages--and kings--
And why the sea is boiling hot--
And whether pigs have wings."

-from Lewis Carroll's Walrus and the Carpenter-

It's time for us today to talk cabbage.....
My little girl loves cabbage.....in fact, any veggie that she doesn't know the name of is promptly named cabbage. If I serve her rice and cabbage on a plate I can be pretty sure that she'll do a better job than an industrial grade separator in separating the two and eating just the cabbage. Well, for now, Iam just happy that something is going into that little tummy of hers.

Cabbage milagoottal is a simple and nutritious dish that goes well with rice/rotis.

Here's what you need to make it:

Cabbage - 1 cup finely chopped

Tuar dal - 1/2 cup

Turmeric powder - a little
Salt

Grind together:

Fresh grated Coconut - 1/2 cup

Red chilli - 3 (adjust to your taste)

Cumin seeds - 1/2 tsp

For seasoning:

Oil - 1 tsp

Mustard seeds

Urad dal

Curry leaves

How you make it:

Cook tuar dal with enough water. Mash and set aside.

Take the cabbage in a pan. Add some water, turmeric powder and salt to it and heat until the cabbage is cooked. Add the ground mixture to this. Stir well and boil for a few minutes until the raw smell is gone. Stir in the cooked tuar dal and heat for a minute or two.

Heat a tsp of oil(I use coconut oil). Add mustard seeds, urad dal and curry leaves to it. Wait until the seeds pop and then pour this over the milagoottal.

Njoy hot with rice or chapatis.

Variations:

Instead of tuar dal, you can use black eyed beans, or green peas or a mixture of either with tuar dal.

Carrots and potatoes can also be added along with cabbage.

This is my entry to JFI-Toor dal hosted by Linda of Out of the Garden.