A very simple and protein-rich cabbage curry recipe with the addition of moong dal. Usually, moong dal is added to increase the volume of the veggies. Also, that will give a nice taste to the curry. Usually, they add carrot, peas along with cabbage as it will give a nice volume to the curry. I remember my grandmother used to make this curry during my childhood days. Also in most Tamil Brahmin weddings, they used to serve this curry. I have posted a few varieties of cabbage curry recipes in Jeyashris’s kitchen. You can check out, Kerela style cabbage thoran, North Indian style cabbage sabzi, Cabbage paruppu usili and Cabbage carrot peas poriyal
Soak the moong dal for 15 minutes.
In a pan add oil and add the mustard seeds and urad dal.Slit the green chilis.Add the green chilis and curry leaves to the oil.
Once the dal turns brown, add the chopped cabbage.Mix well and add the salt.Usually, cabbage gets cooked very fast.Sprinkle 2 tbsp of water and add the soaked moong dal.
Let this cook in medium flame for 7-10 minutes.Stir well in between.The yellow moong dal will be slightly crunchy. Do not cook this till mushy.
Once it is done, switch off the flame and add the coconut.
Mix well.Cabbage curry is done.Serve with any gravy of your choice.
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