Cabbage dal is a wholesome and healthy dal made with green cabbage. This yellow dal is made using toor dal (arhar dal or pigeon pea). When made in an Instant Pot pressure cooker, this dal is ready in 20 minutes (with less than 5 minutes of hands-on time). It pairs well with Basmati rice and also red rice.
What is cabbage kootu?
Cabbage dal, also known as cabbage kootu, is a South Indian lentil and cabbage stew. It is a vegan and gluten-free dish that is made with pigeon pea dal, green cabbage, spices, and coconut. This wholesome and healthy yellow dal is one of the easiest cabbage recipes to try.
This dal has a creamy texture and is mildly spiced. This is a great way to include cabbage in your diet, especially if you don't like cabbage or have fussy eaters. It pairs very well with a side dish of Bombay potatoes along with papad and curd chilli.
Cabbage is one of the healthiest vegetables and is loaded with benefits. It belongs to the cruciferous vegetables family and is packed with nutrients, and antioxidants, and is high in fiber. It is also high in folate and essential vitamins like vitamin C and vitamin B. It is known to help reduce inflammation, improve digestive health, and help lower blood pressure. This dish is a great way of adding cabbage to your diet, especially for picky eaters.
Why you will love this recipe
- Wholesome and healthy: Delicious cabbage kootu combines nutritious ingredients like cabbage and toor dal (pigeon pea), providing a balanced mix of protein, fiber, vitamins, and minerals, making it a wholesome and healthy option for a meal.
- Quick and convenient: With the Instant Pot cooking method, cabbage dal is ready in just 20 minutes, making it a time-saving and hassle-free recipe.
- Versatile and delicious: The cabbage kootu is versatile and can be paired with steamed rice or roti/chapati, catering to different preferences and creating a satisfying meal.
- Creamy texture and mildly spiced: The creamy texture and mild spiciness of the cabbage dal add to its appeal, making it a delightful and comforting dish for everyone, including those who are not fond of cabbage.
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.
Tempering: (seasoning or tadka) I use mustard seeds, curry leaves, and hing to make the tadka.
See the recipe card for full information on ingredients and quantities.
Step 1: Grind together coconut, green chillies, cumin seeds, and black pepper into a fine paste (images 1 and 2).
Step 2: Set the Instant Pot in saute mode and add oil. Add mustard seeds and let them splutter. Add hing and curry leaves. Saute for a few seconds (images 3 and 4).
Step 3: Wash the pigeon pea lentils and drain all the water. Add it along with chopped cabbage (images 5 and 6).
Step 4: Also, add tomatoes, turmeric powder, salt, and ground coconut paste (images 7 and 8).
Step 5: Add 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 (images 9 and 10).
Step 6: Do a natural pressure release for 10 minutes, then do a quick release. Add cilantro and lemon juice (steps 11 and 12).
Cabbage: Opt for fresh and tender cabbage to ensure a sweeter flavor and tender texture in the final dish. Avoid cabbage with discolored or wilted leaves. Make sure the cabbage is finely shredded. I use a food processor to shred it thinly and evenly.
Lentils: Thoroughly wash the toor dal (pigeon pea) before cooking to remove any impurities or dust. Toor dal (pigeon pea) can be replaced with chana dal (Bengal gram), moong dal (yellow dal), urad dal, or a mix of dals. Keep in mind that the cooking time may vary if the dal is changed.
Coconut: 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.
Consistency of the dal: Adjust the amount of water in the dal to achieve the desired consistency. If you prefer a thicker dal, use less water, and for a soupier consistency, add more water.
More dal recipes
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.
This kootu or dhal can be paired with both steamed Basmati rice and roti/chapati. You can have it on its own too for a low-carb meal.
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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Instant Pot Cabbage Dal
For masala paste
- 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