This is everybody’s favourite at our home. It is good enough with rice all by itself and you will not even ask for a sambhar or kuzhambhu. The little coconut chunks in it makes it more interesting and makes you to expect a sudden surprise when eating. The nutty taste of gram dall marries so well with cabbage and the finished dish does not smell even a bit like cabbage. Go ahead and give a try!
Cabbage- 1/3 of the head
Well cooked gram dall- 1 cup
Onion- 1 number
Green chilli- 1 number
Red chilli powder- 1 tsp
Coriander / Dhania powder- 1/2 tsp
Salt to taste
Oil, mustard seeds, cumin seeds, broken urad dall, curry leaves
How to make it
Cook the dall separately. If there is any excess water , do not throw away , we will need this to cook the veggie. Finely chop onion, tomato, cabbage and coconut. You can have bigger chops of coconut if you like to. Split the chilli. In a skillet, heat oil, sputter mustard seeds, cumin seeds and urad dall , add curry leaves & onion. When the onion turns transparent , add tomato and saute well. Add chilli powder, coriander powder, give a quick stir. Add the cabbage , lentil, salt and good amount of water. Cover the vessel and let it cook on sim heat. Add coconut and asfoetida when turning off the heat. Garnish withe cilantro and serve.
This is my entry to Lakshmi K’s Regional Cuisines of India (RCI) event- Tamil cuisine for the month of April.