BM #105: Week 3, Day 2
Theme : Easy side dishes for rice/roti
This is a new recipe for me and I learnt it from my mother in law. I clicked the step wise pictures when she was cooking to make it’s easier for me to try it later when she is not around. I have already made this multiple times after she left and this has become an alternate way to prepare cabbage. My go to recipe has always been coconut based cabbage Thoran.
I have seen recipes where moong dal is cooked first and then the veggies are added. Here, everything is added together and yet the dal cooks to perfection. It needs to be stirred in between, but it’s mostly a handsfree kind of recipe. You don’t have to babysit it continuously.
Turmeric is usually not added to cabbage. But it’s my father in law’s way of preparing and my husband loved (and still loves) the bright color. So my mother in law adds it whenever she prepares it too. You can skip it if you want.
Read on for the recipe.
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon broken urad dal
- 2-3 green chilies, chopped
- 1/4 cup moongdal
- 1.5 cups water
- 1/2 of a small cabbage, chopped (about 2-2.5 cups)
- 1/2 teaspoon turmeric powder
- Salt as needed
Heat oil in a pan. Add the mustard seeds and once it’s done popping, add the urad dal. Mix a little so that it turns a little golden.
Add chopped green chilies. Sauté for a minute until it is fried a bit.
Add moongdal and water. You needn’t to wash the dal.Add cabbage in a heap in the middle and add the turmeric powder on top.
Cover and cook until the dal is done, stirring in between. You may have to sprinkle some more water if the cabbage seems to stick to the bottom of the pan before the dal is cooked. Remove from the heat and serve with rice and gravy of your choice.