I have friends. Who doesn't?
I have some friends who read my blog.
Then there are some who don't. That is just fine by me.
I have some friends who read my blog and try out some of my dishes.
But, I don't have friends who try all varieties of my recipes. Why? because not too many people are crazy about baking like I am. Agreed. One more reason probably is because there aren't too many simple dishes on the blog that I make for my family on a day to day basis.
That probably is going to change from now onwards. Probably? Yes. If I can stay away from baking too many things.
This is one such simple food that I make often to serve with rotis and chapathis. Very healthy, wholesome.
Ingredients:
One small head cabbage - Sliced into thin strips (Or 3/4 of a medium sized one)
Salt - to taste
Turmeric - a big pinch
Oil - 3 TBSP
Cumin Seeds - 1/2 tsp (optional)
Mustard seeds - 1 tsp
Curry leaves - few
Green chillies - 8 slit lengthwise or more as per taste
Hing - a big pinch or a small pea sized piece
Bengal gram dal / chana dal - 2 TBSP
Moong dal - 1 cup
Water - 2 cups
Grated coconut - 1/4 cup (optional)
Lime - Juice of half a lime (optional) or about 1 TBSP of juice.
Cilantro - chopped for garnishing about 3 - 4 TBSP
Method:
In a skillet, dry roast the moong dal till it is nicely toasted. Set aside. When cool enough to handle, rinse in water and cook in 2 cups of water. I cooked on the stove top so that it does not get mushy. Cook till most of the water is absorbed and the dal is cooked, but still has a little bite to it.
In another heavy bottomed pan, add oil. Heat. When hot, add mustard seeds. When they splutter, add green chillies, curry leaves, hing, cumin seeds, bengal gram dal/chana dal. When these are all cooked and the chana dal is toasted, add the cut cabbage. Add turmeric, some salt and stir. Let it cook stirring occasionally. When the cabbage is almost cooked, add the cooked dal, coconut and mix well. Keep it on low heat so that it doesn't start sticking to the bottom of the pan. Adjust the salt if necessary. Add the cilantro, juice of lime and mix well and turn off the heat. Serve with rotis, chapathis.
Enjoy!!
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I have some friends who read my blog.
Then there are some who don't. That is just fine by me.
I have some friends who read my blog and try out some of my dishes.
But, I don't have friends who try all varieties of my recipes. Why? because not too many people are crazy about baking like I am. Agreed. One more reason probably is because there aren't too many simple dishes on the blog that I make for my family on a day to day basis.
That probably is going to change from now onwards. Probably? Yes. If I can stay away from baking too many things.
This is one such simple food that I make often to serve with rotis and chapathis. Very healthy, wholesome.
Ingredients:
One small head cabbage - Sliced into thin strips (Or 3/4 of a medium sized one)
Salt - to taste
Turmeric - a big pinch
Oil - 3 TBSP
Cumin Seeds - 1/2 tsp (optional)
Mustard seeds - 1 tsp
Curry leaves - few
Green chillies - 8 slit lengthwise or more as per taste
Hing - a big pinch or a small pea sized piece
Bengal gram dal / chana dal - 2 TBSP
Moong dal - 1 cup
Water - 2 cups
Grated coconut - 1/4 cup (optional)
Lime - Juice of half a lime (optional) or about 1 TBSP of juice.
Cilantro - chopped for garnishing about 3 - 4 TBSP
Method:
In a skillet, dry roast the moong dal till it is nicely toasted. Set aside. When cool enough to handle, rinse in water and cook in 2 cups of water. I cooked on the stove top so that it does not get mushy. Cook till most of the water is absorbed and the dal is cooked, but still has a little bite to it.
In another heavy bottomed pan, add oil. Heat. When hot, add mustard seeds. When they splutter, add green chillies, curry leaves, hing, cumin seeds, bengal gram dal/chana dal. When these are all cooked and the chana dal is toasted, add the cut cabbage. Add turmeric, some salt and stir. Let it cook stirring occasionally. When the cabbage is almost cooked, add the cooked dal, coconut and mix well. Keep it on low heat so that it doesn't start sticking to the bottom of the pan. Adjust the salt if necessary. Add the cilantro, juice of lime and mix well and turn off the heat. Serve with rotis, chapathis.
Enjoy!!
Subzi looks tempting and delicious, i usually add channa dal, adding moong sounds interesting..
ReplyDeleteHey, that is a lovely looking recipe, very new to me.
ReplyDeleteHello, first time visitor to your site! Looks like a great simple recipe!
ReplyDeleteLove cabbage dal combo!!
ReplyDeleteLooks delicious.We too make this without adding coconut.
ReplyDeletei like the combination ogf cabbage n moong.. nice stir fry
ReplyDeleteI make a similar palya with greens... havent tried it with cabbage.... I should try it, since it'll be a change in taste over regular stir fry... Thanks!
ReplyDeletelooks delicious n healthy ...wonderful color...love this combo
ReplyDeleteLooks delicious...I do make this sometime but diff method...
ReplyDeletesimple and delicious..love adding channa dal to it..
ReplyDeleteThis stir fry is mouthwatering and so healthy! yummm!
ReplyDelete