Sautéed purple cabbage
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: Indian
Serves: 5
Ingredients
  • 1 purple cabbage
  • ⅓ cup - mung dal. Soaked at-least for 30 minutes. Drain before using.
  • 2 tbsp your choice or oil. I used coconut oil.
  • 1 red onion
  • 8 green chillies
  • Few curry leaves
  • Fresh cilantro
  • ½ tsp - cumin
  • ¼ tsp - black mustard seeds
  • ⅛th tsp - turmeric powder
  • Pink himalayan salt
Instructions
  1. Remove outer cabbage leaves. Cut cabbage in half. Cut and discard corner tough wedges. Remove tough layers.
  2. Pour oil in a skillet. Heat to medium.
  3. Add mustard seeds. When they start to splutter, add cumin. Fry for 30 seconds.
  4. Add slit chillies and diced onion and turmeric powder. Stir occasionally. Cook for 1 minute.
  5. Add shredded or cut cabbage, soaked mung dal and curry leaves. Stir. Close lid and cook for about 10 minutes. Don't cook cabbage till soft. Let it be a bit crunchy. This way nutrients are preserved and it tastes good too.
  6. Add salt. Stir, cook for 1 minute.
  7. If salt brings water out of cabbage, open the lid cook till all water evaporates.
  8. Garnish with cilantro.
  9. Enjoy with whole grain rice or roti or taco.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/sauteed-purple-cabbage-with-mung-dal/