Cabbage with Toor Dal

Cabbage Kandipappu Kura

Ingredients:

Cabbage 1 small
Toor Dal 1/2 cup
Frozen Spinach 1 cup
Onion 1
Tomato 1
Ginger 1 inch piece
Green Chillies 3
Coriander Powder 1 tbsp
Salt to taste

Talimpu:

Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Red Chiles 3
Oil 1 tbsp

Method of preparation:

Remove outer leaves and shred the cabbage using a food processor.
Peel and finely chop onion.
Peel and mince ginger.
Remove stems, wash and slice green chiles.
Wash and finely chop spinach (if using fresh).
Wash and finely chop tomato.
Wash and boil toor dal in 2 cups of water until just cooked.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, ginger and onion.
Once onion becomes translucent, add shredded cabbage, spinach, coriander powder and salt.
Stir occasionally and cook covered on medium – low flame until the cabbage turns soft with a slight crunch.
Uncover and stir in cooked toor dal and chopped tomato.
Stir fry until tomato loses shape and remove from heat.
Serve hot with steamed rice or with roti.

Notes: Make sure not to overcook any of the ingredients.

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