Description
A nutritious and vibrant stir fry combining purple cabbage with protein-rich moong dal, seasoned with spices for a flavorful dish.
Ingredients
Units
Scale
- 2 cups purple cabbage, chopped
- 1/4 cup yellow split moong dal (1/2 cup after cooked)
- 1 tablespoon oil
- Salt, to taste
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1-2 dried red chilies
- 1/4 teaspoon turmeric powder
- 1 tablespoon 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