If you ask me about simple and comfort meal, my default answer would be dal. A simple, filling, comfort meal and of course easy to make. After plain dal, I used to make this very often with tomato rasam.
I prepared and took a photo of it very long time back and it was sleeping well in my drafts. When I prepared this recipe few days back for lunch, I remembered that it is in my drafts and now with little more touch ups, pushed it to my blog. Hope you enjoy this cabbage dal. Happy weekend!!!
Basic Information:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4 as rice accompaniment
Ingredients:
For Dal:
Cabbage - 1 and 1/2 cups, finely chopped
Moong dal - 1/2 cup
Onion - 1/2 cup, chopped
Tomato - 3/4 cup, chopped
Green chilli - 2 nos, slit
Garlic clove - 1 no (optional)
Cumin seeds - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt - to taste
Water - 1 - 2 cups (I added 1 and 3/4 cups)
Asafoetida - a pinch
For Seasoning:
Dry red chilli - 2 nos
Mustard and urid dal - 1/2 teaspoon
Curry leaves - 1 string
Asafoetida - a small pinch
Method:
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 a 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. Give a stir.
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 pan.
7) Add seasoning to this cooked dal.
8) Serve hot with steamed rice.
Note:
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 pan type and moong dal brand you use.
Sending this recipes to Kavi's Healthy Cooking Challenge - Healthy Lunch Event.
