Cabbage Moong curry or Cabbage Pesara pappu kura

Monday, September 5, 2011



Ingredients:
Cabbage 1 pound or ½ kg
Moong dal or Pesara pappu  1 cup
Urad dal or Menapa pappu 1 teaspoon
Chana dal or Senaga pappu 1 teaspoon
Mustard seeds 1 teaspoon
Jeera ½ teaspoon
Onion 1 (optional)
Red Chillies 2
Green chillies 3
Ginger 1 inch piece
Hing or inguava 1 pinch
Curry leaves 1 bunch
Tumeric powder 1 pinch
Oil 1 table spoon or 3 teaspoons
Salt as needed

Preparation:
1. Soak moong dal in water for half an hour.
 
2. Cut the cabbage into small size pieces. Heat a pan add water, salt and tumeric powder after water is heated add the chopped cabbage pieces and moong dal. After they are cooked add strain the water.
3. Heat a skillet or deep tawa add oil after oil is heated add mustard seeds, chana dal, urad dal, jeera, curry leaves, red chillies cut into 3 or 4 pieces and hing. (Add onions and fry them until they become soft and translucent)
 4. Add cooked cabbage and pesalu or moong and mix well cover a lid and keep in medium flame . Mix well in between. In a mixie or blender make a soft paste of ginger and green chillies and mix well. When the curry is fully cooked add little salt and mix well and switch off the stove.
 

1 comments:

Premalatha Aravindhan said...

delicious curry,luks so tempting...

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