Cabbage 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 Potcooking 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.
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.
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 this 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.
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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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