|200 gms Cabbage|
|1/3 cup Tuvar dal|
|1/2 cup Fresh Coconut|
|A pinch Turmeric Powder|
|to taste Salt|
|2 tsp Oil|
|1 tsp Mustard|
|2 tsp Bengal gram dal|
|few Curry Leaves|
|1/4 tsp Asafoetida|
|6 Red chillies|
Cabbage dal curry is a spicy curry which is a good accompaniment for lunch with hot rice and rasam.
Cabbage Dal Curry
This is a dry curry and a little spicy one. The combination of a dal and vegetable makes it very unique and tasty too. The dal which I have used here is tuvar dal. You can choose to use moong dal as well. This is a good way to include a protein in our vegetarian diet. Since it is not very bland even kids love to eat this curry. I make this curry often as we all like to eat cabbage in a slightly spicy form rather than the bland one. Here I have used the combination of cooking techniques of using microwave and stove top. You can cook it, just on stove top too. This curry is adapted from the book 100 lunch recipes by Mallika Badrinath and this is my entry for Cookbook challenge by Srivalli.
The other cabbage recipe which is colourful and easier to cook is the Violet cabbage curry
Cut the cabbage into thin strips or into small pieces. Transfer this to a microwave safe bowl, cover with a lid and cook for 4 minutes in micro High. Keep aside.
Add enough water to the dal and cook it with a little turmeric powder and oil in a pressure cooker till well cooked. Keep aside
Heat oil in a kadai. When sufficiently hot, add mustard seeds. When it begins to splutter add the bengal gram dal, curry leaves, chillies, and asafoetida. Fry for a few seconds.
Now add the microwaved cabbage and salt. Mix well and cook for 1 minute.
To this cooked cabbage, add the cooked dal, mix well and cook till all the moisture is absorbed in low flame. Switch off the fire
Add the fresh coconut, mix well and serve
This is part of July Week 3, Cooking from Cookbook Challenge Group.
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