Wednesday, June 25, 2014

Cabbage-Moong Dal Poriyal

Cabbage cooked with moong dal is an another version of cabbage poriyal. Carrot and Beans can also be cooked the same way. Moong dal enhances the nutritious value and is easily digestible also. Now, to the recipe.


Cabbage - 1/4 kg, finely chopped
Moong dal - 3-4 tbsp
Onion - 1, chopped
Green chilli - 1 or 2
Shredded Coconut - 1 tbsp, heaped
Salt and hing as per taste
Oil, mustard seeds and urad dal for tempering

  • Wash and soak the moong dal for 10-15 mins. Meanwhile chop the cabbage finely. 
  • In a pressure cooker, heat oil and add the mustard seeds. Once it starts spluttering add the urad dal, curry leaves and green chilly. Saute until the dal turns golden brown. Add the chopped onion and saute until it turns transparent.
  • Then add the chopped cabbage and the soaked moong dal. Saute for few seconds, Add required amount of salt and hing. Add very little water. Cover with the lid and place the pressure valve.
  • Cook in high flame for 2 whistles and simmer for 2-3 minutes. The vegetable and the dal should be cooked but not mushy. Allow the pressure to subside. Add the shredded coconut and mix well. Goes well with any tamarind based kuzhambu or rasam.

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