Serving: 4 |Type: Tiffin Side Dish
Ingredients:
| Cabbage(Cut) | -1 cup |
| Mung Dhal | -½ cup |
| Green chili (slit) | -1 |
| Ginger (chopped) | -½ tsp |
| Garlic (chopped) | -2 |
| Turmeric | -pinch |
| Salt | -to taste |
Seasoning:
| Oil | -1 tbsp |
| Onion (Sliced Length-wise) | -1 |
| Tomato (chopped) | -1 |
| Sombu (Aniseed) | -½ tsp |
| Cinnamon Stick | -1 |
| Curry leaves | -few |
| Red Chili | -1 |
Grinding for the paste:
| Sombu (Aniseed) | -½ tsp |
| Garlic (Optional) | -1 |
| Green Chili | 2 to 4 |
| Grated Coconut | -4 tbsp |
Method:
- Take a pressure cooker; add 2 to 3 cups of water, followed by dhal, cabbage, green chili, ginger, garlic and turmeric.
- Cook it for 2 whistles, place it on simmer for 5 minutes and then turn off the stove.
- Grind all the ingredients for the paste with some water and keep it aside.
- Heat a pan with oil, add Sombu, cinnamon stick, curry leaves and Red Chili; fry without burning.
- Now add onion, sauté for a minute and then add tomato and salt.
- Sauté until tomato get soft.
- Then add cooked dhal with the vegetables and ground paste and cook it for 4 to 5 minutes.
- Garnish with coriander leaves and turn off the stove.
- Serve with idly, dosa or chappati.
Notes:
- If the gravy seems too thick, add some more water when you add the ground paste.
- The cabbage can be replaced with potatoes and peas.
- If plan to serve this gravy with chappati, serve it thicker. But if you plan to serve it with idly, make the gravy thinner by adding water.
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