Moong Dal With Cabbage

By Chanchal    |    Dec 30, 2010 | Posted in: Lentils     |    No Comments

Moong dal is mung beans that have been skinned and split. In this recipe the dal is rosted first before cooking it. The aroma of roasted dal together with cabbage makes this dish special.
Preparation time: 30 minutes

Ingredient

• Moong dal: ½ cup
• Chopped cabbage: 1 ½ cup
• Tomato: 1 medium
• Turmeric powder: ½ teaspoon
• Oil: 3/4 tablespoon
• Water: 2 ½ cup
• Salt to taste

For tampering

• panch phutana: ½ teaspoon
• Curry leaves: 7-9
• Green chili: 2

Preparation

1. Heat a pan and roast the dal till light brown in color.
2. Add the water, salt and turmeric powder to it. Boil on medium heat for about 15 minutes or till the lentils are half done.
3. Then add the chopped tomato and cabbage to it. boil for another 10 minutes, till everything is cooked but not mussy.
4. If using a pressure cooker then boil the dal till it gives 3-4 whistle and another one whistle with the cabbage and tomato.
5. Heat the oil in a small pan. When oil is hot enough add the panch phutana.
6. After the seeds crackle add curry leaves and silted green chili. Fry for about 6-8 seconds and then mix it to the boiled dal.
7. Cover the dal and cook on medium heat for another 1 minutes.
8. Serve hot with rice or chapati.

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