Spiced Cabbage and Lentil Stew
Discover the comforting flavors of South India with our Spiced Cabbage and Lentil Stew, a twist on the traditional Cabbage Kootu. This hearty, nutritious dish combines tender cabbage with protein-rich lentils and aromatic spices, creating a perfect balance of flavors and textures. Whether you're looking for a wholesome vegetarian meal or a flavorful side dish, this recipe is sure to satisfy.
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Ingredients
- 2 cup Cabbage finely chopped
- 1/2 cup Toor Dal split pigeon peas
- 1 Onion Small Chopped
- 2 Tomatoes Chopped
- 1 tsp Turmeric Powder
- Salt to taste
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 Sprig Curry Leaves
- 2 Dry Red Chili
- 1/4 cup Coconut Grated
- 1 tbsp Cilantro Chopped
Instructions
- Wash and cook the toor dal until soft. Set aside.
- In a large pan, heat oil. Add mustard seeds and let them splutter.
- Add cumin seeds, curry leaves, and dried red chilies. Sauté for a minute.
- Add chopped onions and green chili. Cook until onions turn translucent.
- Add chopped cabbage, turmeric powder, and salt. Mix well.
- Cover and cook on medium heat for 5-7 minutes or until cabbage is tender.
- Add chopped tomatoes and cook for another 2-3 minutes.
- Add the cooked toor dal and mix well. Adjust consistency with water if needed.
- Simmer for 5 minutes, allowing flavors to meld.
- Stir in grated coconut and cook for an additional 2 minutes.
- Garnish with chopped cilantro before serving.