Tuesday, May 15, 2018



Today's dish is an easy to make accompaniment to the main meal which uses cabbage and moong dal.  I make dishes using the versatile cabbage fairly often.

Elsewhere in this blog, you will find recipes for dishes as diverse as Cabbage Sannan from Konkani cuisine, a snack called Cabbage Stuffed Capsicum, and the very interesting Cabbage Kheer as dessert.

Besides, it is well known that cabbage has numerous health benefits.

Tips :

* This dish tastes best when the cabbage gets cooked but remains crunchy.
* The cabbage gets reduced in volume when cooked

  • Cabbage, chopped, 2 cups
  • Moong Dal ( Green Gram Dal), 1/4 cup
  • Mustard Seeds, 1/2 tsp
  • Urad Dal, 1 tsp
  • Green Chilli, chopped, 2
  • Ginger, finely chopped, 1/2 tsp
  • Turmeric Powder, 1/8 tsp
  • Curry Leaves, 6-8
  • Fresh Coconut Gratings, 2 tbsp
  • Oil, 1 tsp
  • Salt, to taste


Wash and soak the moong dal in adequate water for about 15 minutes. Then, drain away the excess water and keep aside.
Wash and chop the cabbage. 
Heat oil in a kadhai and when it gets hot add the mustard seeds
When they splutter, add the urad dal and saute till it changes colour 
Add the chopped green chilli, ginger and curry leaves and saute for about half a minute 
To this add the chopped cabbage and soaked moong dal and mix well
Now add the turmeric powder and salt to taste and mix well
Sprinkle a little water and cook covered on medium flame for about 8-10 minutes stirring from time to time 
When the cabbage and the moong dal are cooked, (please take care to see that the cabbage does not get overcooked. It should remain crunchy) switch off the gas
Lastly add the fresh coconut gratings
Transfer to a serving bowl and serve hot

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