Cabbage Kuttu or Cabbage with Moong Dal

Cabbage Kuttu or Cabbage with Moong Dal ~ Indian Dal

Dear Friends,

This kuttu when served with papads will taste good. You can eat this with rice or chapatti or roti.

Ingredients:

Moong dal / Green gram           – 100 Grams

Water                                       – 500ml nearly

Cabbage                                   – 200 grams

Salt                                          – To taste

Turmeric Powder                       – 1 Spoon

Chopped Coriander leaves         – 2 Table spoon

Lemon Juice                              – 2 Table spoons (Optional)

Channa dal / Bengal gram          – 20 Grams (Soak it for at least 2 hours) (Optional)

Tampering Ingredients:

Ghee / Oil                        – 2 Table spoons (You can use oil+ghee also)

Mustard seeds                 – 1 tspoon

Cumin or Jeera Seeds      – 1 tspoon

Curry leaves                    – 10 leaves (Nearly)

Dry Red Chili                    – 1 or 2

Asafetida                         – Pinch (Nearly 1/8^th t-spoon)

Spice Mix:

Green Chilies                            – 3 to 5 (Based on how much spice you eat)

Cumin or Jeera Seeds               – 1 tspoon

Coconut (Pieces or Grated)       – 50 to 100 Grams

Procedure:

1. Take Green chilies, cumin seeds and coconut pieces into a mixer grinder or blender and grind it adding very little water (1/4^th cup).

2. Take any deeper vessel or big non stick 20cm saucepans, put the moong dal and wash it. Then add water, soaked channa dal (optional) and turmeric powder to this. Boil it in a medium flame. Stir it often as moong dal while boiling will form like foam and it will over flow out of the vessel. Also avoid closing the vessel with lid until half of the water is evapourated as the liquid over flows.

2. Cut the Cabbage into pieces. Add this Cabbage pieces and Salt to dal while it was half boiled. If you notice the dal is split to half. If you feel water is less you can add little water.

3. Once the dal was totally cooked and Cabbage pieces become soft, add cocnut mixed masala. Take off the vessel from flame.

4. Now you can do tampering in a small pan. Take small pan, put ghee/oil into it and heat it until ghee melts and heated. Now add mustard seeds, once they popped up. Turn off the flame and add cumin seeds, red chili, curry leaves and hing.

5. Add this tampering to the cabbage moon dal kuttu. After 5 mins add lemon juice squeezed out of half portion of lemon/lime. If you don’t like lemon flavor you can avoid this.

6. Add chopped coriander leaves to the dal finally.

Here you can feel why we can’t use pressure cooker to cook the dal!

Simple, Moong dal will always tastes good when it is cooked with out pressure cooker. If we use pressure cooker the dal is over boiled some times.

Some types of moong dal will not be cooked easily with out pressure cooker, in that case if there is no choice you can use.

If you don’t like lemon juice you can add either tamarind juice or amchur powder. If you don’t want sourness then add nothing.

You can also tomato and add green chilies instead of chili powder.

You can try the same dish with cucumber, ridge gourd, bottle gourd, snake gourd etc.

Hope you will make and enjoy eating this recipe.

Thank you!