Cabbage and moong dal with mustard cumin and garlic
Lalkila Kitchen · Dal · Vegetables · Vegetarian · Plant based · Everyday cooking
A pot of finely chopped cabbage and soft dal makes a useful accompaniment to chapati. The dal is cooked separately so the cabbage can keep some shape while the pulses become tender. This archive version uses a short ingredient list rather than a ready made masala.
Ingredients
- 450 g cabbage, finely chopped
- 1/2 cup split yellow moong dal
- 1 1/2 cups water, plus more as needed
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 garlic clove, crushed
- 2 tablespoons oil
- Salt to taste
Method
- Rinse the dal, soak for an hour, then drain. Simmer in the measured water until very soft, adding hot water if it dries before becoming tender.
- Heat oil in a deep pan. Add mustard and cumin seeds; when they crackle, add the garlic and stir briefly without burning it.
- Add cabbage and a small splash of water. Cover and cook over medium low heat, stirring occasionally, until softened.
- Fold in the cooked dal and salt. Add enough water for a moist mixture and simmer gently until everything is hot and the cabbage has the texture you prefer.
Cooking notes
Split moong is selected from the source's moong-or-toor choice. For a drier accompaniment, uncover towards the end and stir so the dal does not stick. Keep any leftovers promptly refrigerated.
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More recipes
- Coconut moong dal with garlic and curry leaf tempering
- Palak paneer with cumin ginger and a little lemon
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Source and adaptation
Adapted from Cabbage With Dhal, Sify Food Daal Recipes in Joseph Paul's approved archive, PDF page 50.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.