Add Preferred SourceCabbage dal, or cabbage kootu, this South Indian lentil and cabbage stew has a creamy texture and is mildly spiced. This yellow dal is made using toor dal (arhar dal or pigeon pea). When made in an
Why you will love this recipe
- With the
Instant Pot cooking method, cabbage dal is ready in just 20 minutes, making it a time-saving and hassle-free recipe. - The cabbage kootu is versatile and can be paired with steamed rice or roti/chapati, catering to different preferences and creating a satisfying meal.
Ingredients
Cabbage: Thinly sliced cabbage is used in this dish. See the FAQs section below on how to select cabbage.
Toor dal: I make this dish with tur dal. Yellow moong dal or channa dal can also be used.
Masala Paste: I make a masala paste using coconut, cumin seeds, black pepper, and green chilies.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Expert Tips
Make sure the cabbage is finely shredded. I use a food processor to shred it thinly and evenly.
Toor dal (pigeon pea) can be replaced with chana dal (Bengal gram), moong dal (yellow dal), urad dal, or a mix of dals.
For the best flavor, use freshly grated or frozen coconut. If fresh coconut is not available, you can use desiccated coconut soaked in warm water for a few minutes. Adjust the amount of grated coconut in the coconut paste according to your preference.
What to serve with cabbage dal?
Serve this cabbage dal with steamed rice and a side of delicious kosambari. My favorite side dishes to pair with this dal are pan-fried chayote squash and Bombay potatoes. You can also pair it with roti, chapati, or paratha.
Recipe FAQs
Select cabbage that is firm and dense. It should feel heavy and should be free from any blemishes or spots. The cabbage leaves must be tightly packed and must be bright and crisp. If a cabbage feels soft from the outside, it is not good and cannot be used. Make sure that there are only a few leaves that are free from the head and the rest should be tightly packed.
Any leftovers can be stored in the refrigerator for up to 5 days. Cool it completely and place it in an air-tight container before storing it. It is also freezer-friendly and can be frozen for up to three months. To reheat frozen dal, transfer it to a saucepan and add little water. Simmer on low heat for a few minutes.
Yes. Follow this recipe and pressure cook for three whistles.
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Recipe card
Instant Pot Cabbage Dal
Equipment
Ingredients
- 2 cups toor dal
- ½ small cabbage (approximately 4 cups)
- 1 large tomato
- 1 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon lemon juice
- 2 tablespoon coriander leaves (cilantro)
- 6 cups water
For masala paste
- ½ cup coconut fresh or frozen
- 1-2 green chili
- 1 teaspoon cumin seeds
- ½ teaspoon black pepper
For tempering
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon hing (asafetida)
- 10 curry leaves
Instructions
- Rinse the toor dal thoroughly in water and set it aside
- Grind together coconut, green chili, cumin seeds, and black pepper into a smooth paste. Set aside
- Set the Instant Pot in saute mode and add oil
- Add mustard seeds and let it splutter
- Add hing and curry leaves. Saute few seconds
- Add dal, cabbage, tomatoes, turmeric powder, and salt
- Add the ground paste and 6 cups of water
- Mix well and secure the IP lid
- Set the Instant Pot to pressure cook mode on high pressure
- Pressure cook for 8 minutes. Do a natural pressure release for 10 minutes, then do a quick release
- Open the lid. Add the lemon juice and coriander leaves
- Serve hot
Kayla DiMaggio says
This instant pot cabbage dal was delicious! I loved all the spices and flavors and the cabbage was amazing!
Marinela says
I love green cabbage, usually, I use it in fresh salads but making a cabbage dal was so delicious, too. It's wonderfully filling and satisfying. This is my kind of nutrient-packed healthy meal. Perfect!
Lucy says
I love how quick and easy this cabbage dal is to make! Packed full of lots of different flavours!
Jacqui says
Such a delish and easy to follow recipe. Great for all instant pot lovers!
Jeannie says
Green cabbage is one of my favorite veggies and this soup recipe is so good. The addition of turmeric adds flavor and color too
Rosanna says
Loved this recipe. I always like finding cabbage dishes full of spice and flavour - thank you so much!
Gina Abernathy says
I love cabbage and cooking with cabbage. We try to plant some every year in our garden. Your recipe sounds amazing.
nancy says
love how easy it came together and super filling!
Kalin Williams says
All these flavors sound incredible. I love that this is made in the instant pot!
Emily Flint says
I love all of your authentic recipes that are made in the instant pot. This one sounds so comforting and delicious, I can't wait to make it.
Cindy Mom the Lunch Lady says
I've always been a fan of dahl, but I absolutely LOVED this cabbage dal. So simple to throw together and packed full of amazing flavour!
Jacqui says
A perfect dahl recipe that is easy, comforting and so delish!
Cindy says
So quick and easy! I love the amazing flavor!
nancy says
wow! i'm obssessed with this recipe. i can't believe how creamy it is!!
Katie says
Love the cabbage in this recipe! So simple in the instant pot and so delicious!
anjali says
Great recipe and tasty outcome. I used moong dal and reduced the water amount as well as cooking time. My family loved it, especially on a cold winter night. We will make it again and thank you!
Shilpa says
Thank you so much for your kind words, Anjali. Making it with moong dal is a great idea and I am so glad you all enjoyed it 🙂
- Shilpa