Cabbage - Moongdal Curry

My post for today under "Accompaniments" theme for BM#15 happens to be this cabbage - moong dal curry. This simple yet yummy preparation is a common one in many south Indian homes, especially in Andhra. Cabbage is sauteed until done and soaked moong dal is added at the end for a protein punch.

Ingredients:
4 cups finely chopped cabbage
1/4 cup fresh, shredded coconut (Optional but recommended.)
2 - 3 Tbsp moong dal
Salt to taste
For tadka:
1-2 Tbsp oil
1 tsp each - chana dal, urad dal / skinned, split black gram, cumin seeds, mustard seeds
Few curry leaves
4 - 6 dried red chillies
1/8 tsp turmeric powder

Method:
* Soak moong dal in water for about 30 minutes. Drain and keep aside. 10 minutes of soaking is enough if hot water is used.
* Heat oil in a kadai or a pan and add all the tadka ingredients in the order mentioned. When the dals turn reddish, add the cabbage and salt. Cook covered on low flame until the cabbage is done, stirring in between.
* Next add the coconut and soaked moong dal to the cooked cabbage and stir well. Cook for 3 - 4 minutes more and turn off the stove. No need to cook the moong dal further.
* Serve warm with rice / rotis.

Check what other marathoners are cooking during BM#15.

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