Description
A nutritious and vibrant stir fry combining purple cabbage with protein-rich moong dal, seasoned with spices for a flavorful dish.
Ingredients
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- 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