Cabbage Dal
Serving - 6
INGREDIENTS
Spilt mung beans - 140 grams
Water- 1200 milliliters ( divided )
Turmeric - 1/4 teaspoon
Salt - 1/2 teaspoon
Cabbage - 140 grams
Coconut oil - 2 teaspoon
Coriander seeds - 1 teaspoon
Cumin - 1 teaspoon
Spilt bengal gram - 1 tablespoon
Dry red chili - 1
Green chili - 1 tablespoon
Coconut milk - 100 milliliters
Hot water - 200 milliliters
Salt - 1/2 teaspoon
( For tempering )
Coconut oil - 1 1/2 tablespoons
Mustard seeds - 1 teaspoon
White lentil - 1 teaspoon
Dry red chili - 1
Curry leaves - 1 teaspoon
Asafoetida - 1/4 teaspoon
Coriander - 1 tablespoon
PREPARATION
- In a mixing bowl, add 140 grams spilt mung beans and 400 milliliters water.
- Soak for 20 minutes.
- In a wok, add soaked mung beans, 800 milliliters water, 1/4 teaspoon turmeric , 1/2 teaspoon salt and stir well.
- Cover and cook for 8-10 minutes on a low heat.
- Then, add 140 grams cabbage and mix well.
- Again cover and cook for 10-12 minutes .
- Now open the lid and stir once.
- Remove the pan from heat.
- Heat 2 teaspoons coconut oil in a pan, add 1 teaspoon coriander seeds, 1 teaspoon cumin, 1 teaspoon spilt bengal gram, and 1 dry red chili.
- Sauté it for 2-3 minutes.
- In a pan, add roasted spices, 1 tablespoon green chili, and 100 milliliters coconut milk.
- Transfer it into blender and blend to a smooth paste. Keep aside.
- Heat a pan, add blended paste and stir well.
- Let it cook for a minute.
- Add cooked dal and mix well.
- Now add 200 milliliters hot water, 1/2 teaspoon salt and give it a stir.
- Let it cook on low heat.
- For tempering, heat 1 1/2 tablespoon coconut oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon white lentils, 1 dry red chili and mix well.
- Let it cook for a minute.
- Now, add 1 teaspoon curry leaves and 1/4 teaspoon asafoetida and mix well.
- Remove the pan from heat.
- Pour the temper over dal and stir well.
- Cook for 5 minutes.
- Garnish it with 1 tablespoon coriander and stir well.
- Serve hot
