Moong dal is boiled in water till cooked. Cabbage is cooked in oil along with spices and mixed with scraped coconut and boiled moong dal. Serve cabbage moong dal curry with steamed rice or with roti.
Makes: around 4 Servings of Cabbage Moong Dal Curry.
Cabbage 1/2 of Small Head
Moong Dal 1/4 Cup
Scraped Coconut 1/4 Cup
Green Chiles 3 – 4
Green Peas 2 Tbsps
Turmeric Powder a big Pinch
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash moong dal with water and boil in around a cup of water till moong dal is just cooked but whole.
Strain the moong dal and keep aside.
Remove outer layers, wash and chop the chop the cabbage.
Remove stems, wash and slice the green chiles.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and cabbage.
Lower the flame and cook covered for around 8 minutes or until cabbage turns little soft.
Uncover, add scraped coconut, boiled moong dal, green peas, turmeric powder and salt.
Fry for around a minute or two to evaporate any excess moisture and remove from heat.
Serve cabbage moong dal curry with steamed rice or with roti.
Notes: Make sure cabbage is cooked well.
Suggestions: Add chopped carrot while adding cabbage if desired. You can also pressure cook cabbage and moong dal in separate vessels for around 2 – 3 whistles.
Variations: Check other recipes with cabbage here.
Other Names: Cabbage Moong Dal Curry.