Cabbage Poriyal with Moong dal

Cabbage poriyal with moong dal

I add dried basil to my cabbage poriyal. It is optional. But I think that dried basil elevates the flavor of cabbage.

Ingredients:

  • Yellow moong dal – 2 tbsps + 1 tsp
  • Oil – for sauteing
  • Mustard seeds – 1/8 tsp
  • Channa dal – 1 tsp
  • Onion – 1/4 cup, chopped
  • Curry leaves – 6
  • Serrano pepper –  1 and a 1/2  pepper slight length-wise
  • Cabbage – 3.5 – 4 cups, chopped
  • Salt – to taste
  • Hing/ Asafoetida – few pinches
  • Dried basil – 1/8 tsp

Method:

  • Wash the moong dal.
  • Heat water in a small sauce pan and cook the moong dal in it. Add water to the saucepan if the water evaporates before the moong dal is cooked.
  • Take one cooked moon dal and squish it using your finger. If you can squish it; it is done. Turn off the heat and set it aside. Do not overcook the dal.
  • Heat oil in a wok.
  • Add mustard seeds and wait till it splutters.
  • Add chana dal and keep stirring continuously until the dal turns golden brown.
  • Add onions, curry leaves and Serrano pepper. Saute until the onion turns light golden brown.
  • Add chopped cabbage and saute until the cabbage is almost done.
  • Add salt to taste and hing.
  • When the cabbage is cooked, turn off the heat.
  • Drain the moong dal using a slotted spoon and add it to the cabbage.
  • Add dried basil and mix well.
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