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Monday, 11 March 2013

Cabbage Moong dal

Simple and delicious cabbage in moong dal sabzi to go with rotis.

Ingredients (serves 2)
250 grams chopped cabbage
3/4 cup split moong dal
1/4 cup coconut cut into small pieces
5-6 garlic cloves
1 tsp Jeera (cumin seeds)
Pinch of Hing (Asafoetida)
3 green chillies finely chopped
1/4 tsp rai (mustard seeds)
6 kadi patta (curry leaves)
1/4 cup chopped fresh coriander
Pinch of haldi 
2 tsp oil
Salt to taste



Boil cabbage in microwave cooker/ vegetable steamer/ pressure cooker 
[A microwave smart cooker is one in which there is no need to add water to the ingredient that has to be boiled. You need to add a little water in the outer container and the vegetable cooks in steam.
You should not add water to the vegetable for boiling unless you are going to use the stock also. Instead steam the vegetable with little bit salt.]
Half boil split moong dal. It should be bite like and not complete paste.
Grind coconut, garlic and jeera in a mixer. (Coarse grind) 
In a wok, add oil, when its hot, add rai, when it starts to splutter , add hing, curry leaves and green chillies.
Fry for 5 seconds and add coconut paste. Stir well and fry for 2 minutes.
Add boiled cabbage and fry on high flame for 5 minutes.
Add boiled moong dal and simmer the flame and cook covered for 5 minutes.
Now, in high flame, fry for 2 minutes. 
Turn off the flame, sprinkle coriander.
Serve hot with roti or dal chawal.

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