Pin Ok so here’s the thing about cabbage in my house. It’s rare to see cut up pieces of cabbage like back home in the vegetable stores so you’re usually forced to buy a full one. I pick the smallest but even after making the Kerala cabbage thoran or the Tamil-style cabbage poriyal, I am left with a whole lot of it left. Enter this cabbage dal recipe. Pin I’ve made cabbage dal with toor dal, red masoor dal, and moong dal and the moong dal version is my favourite. The cabbage gets cooked really soft and the dal is nearly mushy but has some bite to it. Spiced and pimped up right with your favourite ingredients, this dal recipe is quite a treat. As with any dal recipe, go with the ingredients you like in yours. Green chillies for red, add garlic or not, some grated ginger, a fistful of methi leaves, the options are quite endless but don’t forget that in this cabbage dal recipe, the star is cabbage. Pin PinPin Pin Pin Pin Step by Step Cabbage Dal Recipe Soak the moong dal for about 2 hours. This step is optional but helps the dal cook soft and easier to mash up. Add the soaked dal, cabbage, turmeric, onions, and tomatoes to a pressure cooker Pin Add enough water to cover it by an inch, mix well, and pressure cook for 20 mins or 4 whistles Pin Let the pressure subside by letting the cooker cool down Pin Then, heat the ghee or oil and add the cumin seeds Pin When they sizzle and turn brown, add the shallots or onions and the red chillies Pin Fry until the onions turn golden brown Pin Add a pinch of hing and mix well Pin Dunk the tempering into the dal, add salt and mix well Pin Serve hot with rice or roti. You can also add some curry leaves or coriander leaves as garnish. For cabbage dal recipe in Hindi, Tamil, Telugu, Urdu, Kannada, etc please use the Google translate button in the sidebar.
