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Thursday, November 27, 2008

DAL WITH CABBAGE

MOONG DHAL WITH CABBAGE


INGREDIENTS

MOONG DAL - 1 CUP
CABBAGE - 4 CUPS
TOMATO - 1 NO
GRATED COCONUT - 4 TSPNS
CURRY LEAVES - 1 TSPN
JEERA - 1 TSPN
HING - 1 PINCH
GREEN CHILLI - 2 NOS
CORIANDER LEAVES (CILANTRO)
SALT AS REQD

PREPARATION METHOD

SOAK DAL 1/2 AN HOUR BEFORE IN WATER
THEN COOK THE DAL IN MEDIUM FLAME AS IT BOILS
CUT THE CABBAGE INTO SMALL PIECES
WASH AND RINSE THOROUGHLY
ONCE THE DAL IS 80% COOKED THEN ADD CABBAGE AND CHOPPED TOMATO
AFTER ITS COOKED WELL NOW ADD GREEN CHILLIES, CURRY LEAVES AND GRATED COCONUT
ADD SALT
ALLOW IT TO BOIL KEEP STIRRING

NOW FOR SEASONING

OIL - 2 TSPN
MUSTARD - 1/2 TSPN
HING - 1 PINCH
JEERA - 1 TSPN


SEASON WITH THE ABOVE AND GARNISH WITH CHOPPED CORIANDER LEAVES(CILANTRO)
This can be made in pressure cooker for 2 to 3 whistles also.


SERVE HOT WITH CHAPATI.

MOONG DHAL HAS VERY COOLING EFFECT AND GOOD FOR HEALTH.

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you. 

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