– Cabbage – 150 grams
– Carrot – 1
– Green peas – 1 cup
– Basi dal – 5 tbsp
– Grated coconut – 4 tbsp
– Onions – 10
– Garlic – 3 cloves
– Green chillies – 3
– Oil – 1 tablespoon
– Mustard – 1/2 tsp
– Gram flour – 1 tbsp
– Fenugreek – As required
– Salt – As required
Ingredients
Begin by washing and soaking moong dal in water for approximately an hour. Afterward, drain the dal.
Next, chop the cabbage and place it in a bowl of slightly salted warm water. For 4 cups of water, a tablespoon of salt works well.
Ensure that the cabbage is thoroughly drained in a colander to avoid excess water, preventing it from becoming mushy during cooking. In a hot pan, add oil.
Once the oil is hot, introduce mustard and cumin seeds. As they start to crackle, include grated or chopped ginger, curry leaves and slit green chilli.
After draining the water from the dal, add it to the pan. Cook it covered on low heat until the lentils become tender and soft, avoiding them turning mushy. If needed, sprinkle a little water to prevent dryness.
Introduce the chopped cabbage and turmeric. Fry on medium-high flame, tossing occasionally, until the raw smell of the cabbage dissipates.
Continuously stir and fry until the cabbage becomes slightly tender yet retains a crunch. Add salt and stir-fry just before turning off the heat. If incorporating coconut, sprinkle and mix it well.