Cabbage Pesarapappu Kura
Cabbage Pesarapappu Kura is a South Indian dish prepared by cooking cabbage with split yellow moong dal and spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Cabbage (finely chopped) | 1 | Head |
| Moong Dal (split yellow, soaked) | 200 | Grams |
| Onion (finely chopped) | 1 | Count |
| Green Chili (slit lengthwise) | 3 | Count |
| Ginger (grated) | 1 | Inch |
| Curry Leaves (fresh) | 1 | Bunch |
| Mustard Seeds | 1 | Tsp |
| Cumin Seeds | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil (vegetable or sunflower) | 2 | Tbsp |
| Coriander Leaves (chopped) | 1 | Bunch |
Instructions
- Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
- Add chopped onions, green chilies, grated ginger, and curry leaves. Sauté until the onions turn translucent.
- Add the chopped cabbage and turmeric powder. Mix well and cook for 5 minutes.
- Drain the soaked moong dal and add it to the pan. Stir to combine with the cabbage.
- Add salt and a little water if necessary. Cover and cook on low heat until the cabbage and dal are cooked through, about 15-20 minutes.
- Garnish with chopped coriander leaves and serve hot.
Prep
- Soak moong dal in water for at least 1 hour before cooking.
Kitchen equipment
Splatter ScreenGrater