Is there any other best food than a comfort dal with hot rice? With a dollop of ghee, it gives you the taste that is comprehensive. Cabbage moong dal is a slight variation to the usual dal we make everyday.
Cabbage moong dal is kind of kootu recipe as well, prepared differently in every south Indian household. This is how we prepare it and most often on a busy morning as it takes only less time to cook.
Instead of cabbage, many other vegetables like chow chow, bottle gourd, ridge gourd can be replaced with this recipe. As it uses less oil and less spicy, this food is a best choice for toddlers as well.
Cabbage is low in calories, high in fibres, contains powerful antioxidants which protects the body from cell damage and helps to reduce inflammation. It also helps to improve digestion.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Cabbage – 1 cup, finely chopped
Moong dal – 1/2 cup
Onion – 1/2 cup, chopped
Tomato – 1/2 cup, chopped
Green chilli – 1, slit
Garlic clove – 3, chopped
Cumin seeds – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Salt – to taste
Water – 1 – 2 cups (I added 1 and 1/2 cups)
Asafoetida – a pinch
Oil – 3 tsp
Dry red chilli – 3
Mustard seeds – 1/2 teaspoon
Curry leaves – 1 string
Asafoetida – a small pinch
Method with step by step pictures:
1) Wash and soak dal for 15 minutes. Meanwhile, chop cabbage, onion, tomato and green chilli.
2) In a pressure pan, add moong dal and 1 and 1/2 cup of water. Start cooking in medium flame.
3) After 5-7 minutes, you can see the foam forming on the surface of the water. Remove it using a ladle. This is nothing but the fat from dal.
4) Now, add cabbage, onion, tomato, garlic and green chilli.
5) Add cumin seeds, turmeric powder, salt and asafoetida. Mix well and cover it using the lid. Cook for 3 whistles.
6) Wait for some time to release the steam from pressure cooker.
7) Once the lid is opened, mix the dal using the ladle and slightly mash it. Taste and adjust the salt if needed.
8) In another pan, heat oil, add mustard seeds, curry leaves, dry red chillies and asafoetida. Fry few seconds.
9) Add seasoning to this cooked dal.
10) Mix and Serve hot with steamed rice.
It goes well with both roti and plain rice as a main-course. Served as a lunch.
I packed this dal with plain rice, avarakkai poriyal, banana stem salad and pomegranate.
1) Addition of water is absolutely your choice. Increase or decrease according to your required consistency.
2) Increase or decrease the whistle count according to your pressure cooker type and moong dal brand you use.