Recipe - Cabbage and Toor dal curry (Cabbage kandi pappu koora/Cabbage poriyal/Patha gobi sabzi)
Cabbage cooked with Pigeon Peas
Summary:
Cabbage, an excellent source of vitamin C, can be eaten in soups, salads, pickles, and sandwiches.I have made this curry for a potluck, in a multi-cultured community and they all loved it. Vegetable cooking with dal is a very common practise in south India. My kids love this dish, as it has little or no spice added.
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
- Curry leaves - 1 stalk
- Turmeric - 1/2 teaspoon
- Coconut - 2 heaping tablespoons (grated or powder)
- Toor dal - 1/2 cup (pressure cook 1/2 cup of dal with 1 cup of water for 1 whistle)
Seasoning:
- Chana dal (bengal gram) - 1 tablespoon
- Cumin 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.
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. Add frozen peas to the seasoning. Fry it for 2 minutes (till they are thawed).
Now add pre-cooked toor dal to the seasoning. Mix well, cook for 1 - 2 minutes.
Add cabbage, salt and turmeric. Turn down the heat to medium. Cover the vegetables cook for 10 minutes, stir in between.
Once cabbage curry is cooked, add grated coconut. Mix it well and turn off the stove.
Decorate/Garnish with coconut powder. Serve hot with rice or roti.
Preparation time - 20 - 30 minutes.
# Servings - 4 - 6
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