The Sensitive Kitchen

Saturday, January 21, 2012

Cabbage Paruppu Dry Curry

Today was one of those days when I looked bleakly into the fridge and thought to myself, "All I have in here is a head of cabbage!" Fortunately, the rest of this dish comes together with pantry staples, meaning we added a few whole wheat tortillas and ate very well.

1 1/4 c water
3/4 c toor dal
1/2 tsp turmeric
1 small head cabbage, chopped
1 1/2 tsp oil
1 tsp mustard seeds
2 tsp urid dal
1/2 tsp crushed red pepper
5-6 fresh curry leaves
2 Tbsp unsweetened dried coconut

Bring water to a boil in a small saucepan. Add turmeric, stirring to dissolve, then dal. Return to a boil, then simmer covered on LOW for 20 minutes, or until the dal is cooked through, but still firm, and all water is absorbed.

Meanwhile, place cabbage in a medium saucepan with 2 Tbsp water and salt to taste. Cover and cook 15 minutes or until cabbage is tender but not soggy. Drain off any excess water.

Heat oil over high heat in a large skillet. When hot, add mustard seeds. When they pop, add urid dal and crushed red pepper. When the dal turns golden, add curry leaves and cooked dal. Reduce heat to medium-high; fry for 2-3 minutes. Add cooked cabbage and coconut; cook until all the water has evaporated. Serves 4.

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