Cabbage 1 with 6-inch diameter or so
Moong dal 3/4th cup
Green chillies 6
Urad dal 1 tbsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Broken red chillies 5
Curry leaves 4
Oil 1 tbsp
Method of preparation:
Remove any dirty leaves that surround the cabbage.
Wash and chop cabbage into inch sized pieces.
Remove stems, wash and chop green chillies finely.
In a deep vessel, wash moong dal.
Add 5 cups of water to it and bring to boil.
When dal is half cooked and tends to lose its shape, add chopped cabbage.
Toss the cabbage well and add little water if needed.
Cook covered until the cabbage is tender while retaining its shape.
If added enough water, don’t strain.
In a wide pan, heat oil and add urad dal, mustard seeds, cumin seeds, broken red chillies in same order.
When dal turns light brown, add curry leaves and chopped green chillies.
After few seconds, add cooked cabbage and moong dal.
Stir fry until most of the water is evaporated.
Serve with rice or roti.
Notes: Add minced ginger in talimpu for extra zest.