Wednesday, 28 May 2014

Preparation time: 15 minutes
Cooking time : 5-10 minutes
Serves: 6


4 cups shredded cabbage
1 onion chopped (optional)
1/4 cup chana dal (split bengal gram)
a pinch of asafoetida (hing)
7-8 curry leaves
1/2 tsp turmeric powder (optional)
1 tsp mustard seeds (rai)
2 red dry  or green chillies
1/2 cup freshly grated coconut
2 tbsp oil
salt to taste
black pepper to taste

Method :
  1. Soak the chana dal in water in a bowl for half an hour and boil it in a pan for 3-5 minutes or till it becomes tender and drain out excess water well. Keep the chana dal aside.
  2. Heat the oil in a non-stick kadhai and add asafoetida and mustard seeds.
  3. When the mustard seeds crackle, add curry leaves and red or green chillies and sauté for a few seconds.
  4. Add chopped onions and cook till they become pink in color. 
  5. Add chana dal and cook it with onions for two minutes.
  6. Add the cabbage, turmeric powder,black pepper powder and salt and sauté on a medium flame for 2 to 3 minutes.
  7. Add the coconut and  mix well and cook  for 2 to 3 minutes, while stirring occasionally.

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