Friday, April 1, 2011

Cabbage Pesarpappu(Moong dal)

All that matters for this curry to come out well is the consistency. The amount of dal to cabbage should be right and there you get the right taste. I had lot of trouble figuring out the ratio between the two and finally succeeded. For 1 cup of moon dal that you take, approximately use about 4-5 cups of shredded cabbage. Lets see how to make this recipe.


1 cup moong dal
4-5 cups shredded cabbage
1 onion
2 green chilly
2 red chilly
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp urad dal
curry leaves
2 garlic cloves/ 1 tbsp ginger garlic paste


1. Heat 2 tbsp of oil in a pressure cooker and add the mustard seeds, cumin seeds, urad dal, curry leaves and fry it for a minute.

2.Add the finely chopped onions, green chilly and ginger garlic paste. This is as similar as cooking any regular curry.

3. Now, was the shredded cabbage and drain the water and add this cabbage to the cooker and fry it for about 2-3 minutes and add salt accordingly.

4. Now, add the moong dal and mix everything together.

5. The most important step is the amount of water. this should not be too less for the dal to be under-cooked or too much for this to turn watery but should be right enough as shown in the picture above. So, for about 1 cup of moon dal and 4-5 cups of cabbage, all you would need is only 11/2 cup of water. There is already enough water that cabbage has absorbed, so you don't need to add any extra and all you need is for the dal to cook exactly. Cook it on high flame and after about 1 whistle, reduce it to medium flame and let it cook for 2 more whistles or according to your cooker capacity.

Enjoy this with hot rice and papad!

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