Ingredients:
- Cabbage: 1 Medium
- Onions: 2
- Green Chillies: 3-4
- Pesarapappu: 1/2 cup
- Garlic: 3-4 pods
- Turmeric: 1/4 tsp
- Mustard: 1/2 tsp
- Cumin: 1/4 tsp
- Urad dal: 1/4 tsp
- Red chillies: 2
- Hing
- Curry leaves
- Salt: To taste
- Oil: 2 tbsp
Method:
- Wash pesarapappu/moong dhal and keep aside
- Chop Onions, Cabbage finely and slit green chillies and garlic pods
- Pressure cook Moong dhal, Onions, Cabbage, Green chillies and Garlic in 2 cups of water adding in salth and turmeric. Cook till 2 whistles on medium flame or till the dhal is soft and done.
- Release the pressure once its done.
- In a kadai add 2 tbsps of oil, add in mustard,cumin, urad dal and let it splutter and red chillies, curry leaves.
- Put in the tempring to the dhal and sprinkle a dash of hing mix well.
- Serve Cabbage Dal with Steamed Rice or Roti.
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