Thursday, March 3, 2011

Cabbage poricha kootu/ Cabbage Spicy dhal

     Cabbage is an excellent source of vitamin C and iodine. It can be included in dieting, as it is a low calorie food.

Serves up to 4 people
Preparation time: 45 minutes


500 grams of cabbage
1 chopped onion
1 cup of toor dhal
8 curry leaves
1/2 tsp of mustard
pinch of asafoetida
1/2 tsp of turmeric
1 green chilly
1 tbsp of oil
 salt as required

For grinding:

1 tbsp of Bengal gram dhal
1 tbsp of urad dhal
4 red chillies
1 tsp of cumin seeds 
3 tbsp of grated coconut


1.Pressure cook toor dhal with 1/4 tsp of turmeric and 3 cups of water.
2.Dry roast the ingredients Bengal gram dhal, urad dhal, cumin and red chillies in the pan, until the dhal turns golden brown. Grind them  with coconut in to coarse powder.
3. Heat oil in the pan and add mustard, asafoetida and curry leaves. As the mustard crackles, add onion and slit green chillies. Saute for 2 minutes.
4.Add the cabbage to the pan and saute well for 5 minutes. Add the turmeric, ground powder and salt to the cabbage. Close the lid. 
5.Stir occasionally and check if the cabbage is cooked and add the toor dhal and cook for 5 more minutes.
 6.Cabbage spicy dhal is ready. Serve with rice.

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