Cabbage Moong Dal Curry is another one of those poriyals that need a technique in getting it right. Boiled cabbage does not smell very appetizing, so the art is avoid the smell and make the vegetable taste delicious.
And adding Yellow moong dal not only adds protein, but makes it very tasty as well. Cabbage is one of those staple vegetables that get bought every week. When there is no plan to prepare other vegetables, it invariably becomes a cabbage time.
I love kootu with cabbage, other masala stir fries. However the best one to enjoy the taste of cabbage comes with this dish. Cooking the moong dal to the right consistency is very important. I know many would not prefer to relish the cabbage in general, though I must say that they will change when they get to taste this stir fry. This not only makes a great side dish for rice, you can serve it with rotis as well.
|Cabbage Moong Dal Fry|
Cabbage Moong Dal Fry
Cabbage – 1 cup
Split Yellow Moong Dal – handful
Turmeric powder a pinch
Salt to taste
Oil – 1 tsp
Green chilies – 2 medium
Mustard Seeds, Urad Dal – 1/4 tsp
Cumin Seeds – 1/2 tsp
Curry leaves few
Fresh Grated Coconut – 2 tsp
How to make the Cabbage Moong dal Fry
Wash and soak the moong dal for 10 mins.
Wash and chop the cabbage finely.
In a pan with just enough water, bring the cabbage to boil. When the cabbage is almost half done, simmer and add the drained moong dal. Cook for 10 mins. Switch off the fire when done.
In a non stick pan, heat with oil, temper with mustard seeds, Urad dal, curry leaves, cumin seeds, slit green chilies. Sauté for couple of mins. Then add the cooked cabbage and mix everything well. Cook for 2 -3 mins, finally season with fresh grated coconut.
Serve on the side with Rice and Sambar.
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