Cabbage Moong curry or Cabbage Pesara pappu kura

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.