Cabbage Paruppu Usili
A delicious Tamil recipe for a cabbage side dish flavored with a few simple spices and lentils.
Servings: 6 servings
Calories: 93kcal
Ingredients
- ½ head cabbage (finely shredded)
- 1 tablespoon avocado oil or any neutral oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon udad dal (black gram dal)
- ¼ cup chana dal
- ¼ cup toor dal
- 1 teaspoon cumin seeds
- A generous pinch of asafetida (hing)
- 2 dry red chillies
- 1 teaspoon sambar powder
- ½ teaspoon turmeric
- Salt to taste
Instructions
- Soak the chana dal and toor dal for 30 minutes or more. Drain and add to a blender with the cumin, asafetida, chilies, sambar powder and turmeric. Add salt to taste and using just enough water to keep the blades moving, blend into a smooth paste.
- Remove the dal paste to a microwave-safe bowl. Microwave for 2 minutes. The paste would be cooked on top. Turn over with a spoon so the uncooked paste on the bottom is now on the top and microwave 2 more minutes.Set aside.
- In a cast-iron or non-stick skillet, heat the oil.
- Add the mustard seeds and cumin seeds. When they sputter, add udad dal and stir, allowing the dal to brown lightly, about 30 seconds to a minute.
- Add the cabbage and some salt. Stir-fry the cabbage on medium heat until it is beginning to get tender, about 5 minutes.
- Now, with your fingers, crumble the dal paste into the skillet over the cabbage.
- Continue to stir-fry the cabbage until it is quite tender but has a slight bite, and the dal dumplings are a couple of shades darker.
- Check salt and turn off heat.
Nutrition
Calories: 93kcal | Carbohydrates: 14g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 152mg | Fiber: 5g | Sugar: 3g | Vitamin A: 127IU | Vitamin C: 28mg | Calcium: 55mg | Iron: 1mg