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Preparation Time : 30
Cook Time : 20
Total Time : 50
1/2 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
1 cup cabbage, chopped
2 tbsp. oil
1 tsp. cumin seeds
1/4 tsp. asafoetida
1 onion, chopped
1-2 green chilies, chopped
1 tsp. ginger-garlic paste
1/2 tsp. turmeric powder
1/2 tsp. red chili powder
1 tsp. coriander powder
1/2 tsp. cumin powder
1 tsp. salt or to tatse
1 tomato, chopped
1-2 tbsp. Maharashtrian garlic chutney (opt)
1 tbsp. coriander leaves, chopped
Pressure cook the tuvar dal and chopped cabbage along with 1 & 1/2 cups water and a pinch of turmeric powder for 4-5 whistles. Keep aside.
Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds and then add the onion and green chilies. Stir fry till light brown,
Add the ginger-garlic paste and all the dry spices and give it a stir. Add the chopped tomatoes and continue to saute till it is nicely mashed.
Add the boiled dal and simmer on a low flame for 1-2 minutes, Add the garlic chutney and coriander leaves and switch off the flame.
When done, add the ghee and give it a stir and serve with any form of rice preparation or Indian bread for a wholesome meal.
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