Purple cabbage is one of the different varieties of cabbage.They taste similar to green cabbage except for the color.They are very nutritious like other dark colored vegetables.They are a good source of vitamins and minerals like Vit A,C,K,potassium and manganese.They also contain polyphenols which are antioxidant,anti inflammatory rich.In addition to this they are a good source of dietary fibre.Here I combined this healthy vegetable with the protein rich moong dal for a delicious healthy stir fry.
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Purple Cabbage Stir Fry
- Total Time: 30 minutes
- Yield: 3 servings 1x
Description
A nutritious and vibrant stir fry combining purple cabbage with protein-rich moong dal, seasoned with spices for a flavorful dish.
Ingredients
- 2 cups (480 ml) purple cabbage, chopped
- 1/4 cup (60 ml) yellow split moong dal (1/2 cup after cooked)
- 1 tbsp (15 ml) oil
- Salt, to taste
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1-2 dried red chilies
- 1/4 tsp turmeric powder
- 1 tbsp (15 g) grated coconut (optional)
- Fresh cilantro, chopped (for garnish)
Instructions
- Rinse the moong dal thoroughly and soak it in water for about 10 minutes. Drain.
- In a saucepan, add the soaked moong dal and 2 cups of water. Cook until the dal is fully cooked but not mushy, about 15-20 minutes. If using a pressure cooker, cook for 1-2 whistles. Drain any excess water and set aside.
- Heat oil in a large pan over medium heat. Add mustard seeds and cumin seeds. When they begin to splutter, add dried red chilies and sauté for a few seconds.
- Add the chopped purple cabbage and turmeric powder to the pan. Stir well to combine.
- Cook the cabbage for about 5-7 minutes, stirring occasionally, until it is tender but still retains some crunch.
- Add the cooked moong dal to the cabbage mixture. Stir to combine and cook for another 2-3 minutes.
- Season with salt to taste. If using, add grated coconut and mix well.
- Garnish with fresh cilantro before serving.
Notes
- Purple cabbage is rich in vitamins and antioxidants, making it a healthy choice.
- You can substitute yellow split moong dal with green moong dal if preferred.
- For added flavor, include grated coconut.
- This dish pairs well with rice or flatbreads.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3
- Sodium: 150
- Fat: 4
- Carbohydrates: 18
- Fiber: 5
- Protein: 5
- Cholesterol: 0
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Frequently Asked Questions
Will the purple cabbage stay purple when I cook it?
No — purple cabbage turns green when heated. The article notes this color change is why some people call similar vegetables 'magic beans.' In this recipe, the chopped purple cabbage is cooked with turmeric powder for 5-7 minutes until tender but still with some crunch.
Can I use green moong dal instead of yellow split moong dal?
Yes. The notes specifically say green moong dal can substitute for yellow split moong dal. Use ¼ cup dry (which yields about ½ cup cooked), soak for 10 minutes, then cook in 2 cups water for 15-20 minutes until fully cooked but not mushy. 
How long does this stir-fry keep?
The notes say to store leftovers in an airtight container in the refrigerator for up to 2 days. The dish pairs well with rice or flatbreads for reheating.
good one pushpa