Cabbage Moong curry or Cabbage Pesara pappu kura

Monday, September 5, 2011

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

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.


Premalatha Aravindhan said...

delicious curry,luks so tempting...

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