Recipe - Cabbage and moong curry (Cabbage pesara pappu koora/Cabbage poriyal/Patha gobi sabzi)
Cabbage cooked with Moong dal.
Summary:
Cabbage, an excellent source of vitamin C, can be eaten in soups, salads, pickles, and sandwiches.I cook cabbage along with other vegetables to add color and flavor to the curry. For variation, moong dal can be replaced with toor dal. Cabbage curry prepared with dal should not be spicy. Do not add red chilli powder or any kind of extra spices to this. This curry has a nice flavor to itself with the combination of dal and vegetable.
Ingredients:
Cabbage (small in size)- 4 - 5 cups approximately (shredded/cut)Peas - 1/2 cup
Carrot - 1/2 cup (cut in small pieces)
Green beans - 1/2 cup (cut in small pieces)
Curry leaves - 1 stalk
Turmeric - 1/2 teaspoon
Coconut - 2 heaping tablespoons (grated or powder)
Salt - 1 and 1/2 teaspoon
Seasoning:
Chana dal (bengal gram) - 1 tablespoonCumin seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Hing (asafoetida) - 1/4 teaspoon
Red chillies - 1
Green chillies - 1 serrano (or 1 Indian large medium green chilli)
Oil - 1 tablespoon.
Moong dal - 1/2 cup (pre-soaked for 10 minutes)
Process:
Preheat wok/kadai with oil at medium high temperature. Add chana dal, cumin and mustard seeds. Let seeds splutter. Add red chillies, green chillies, hing and curry leaves. Let the chillies roast for few seconds.
Now add pre-soaked moong dal to the seasoning. Unsoaked moong dal can be used, if moong dal is not soaked before hand (soaked tastes better).
Now add peas, beans, carrots and turmeric. Turn down the heat to medium. Cover the vegetables cook for 3 - 5 minutes, stir in between.
. Add cabbage to the cooked vegetables. Let the cabbage cook, cover the vegetable and do not add salt now.
Once cabbage curry is half cooked, add salt let it be on stove for 5 - 8 minutes (do not cover the dish), add grated coconut. Mix it well and turn off the stove.
Serve hot with rice or roti.
Preparation time - 20 - 30 minutes.
# Servings - 4 - 6
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