Serves 3
30 min
Purple Cabbage Stir Fry
Recipe GLPR4da6833727f644
A vibrant, nutritious stir fry featuring tender purple cabbage combined with protein-rich cooked moong dal. This simple one-pan dish is seasoned with aromatic spices and is ready in under 30 minutes. Light, satisfying, and naturally plant-based.
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Ingredients
¼ cup Yellow split moong dal
2 cups Purple cabbage, chopped
1 tbsp Vegetable oil
½ tsp Mustard seeds
½ tsp Cumin seeds
2 Dried red chilies
¼ tsp Turmeric powder
Salt to taste
Fresh cilantro, chopped (optional)
Directions
Rinse the yellow split moong dal under cool running water until the water runs clear. Soak the rinsed dal in fresh water for 10 minutes, then drain thoroughly.
Transfer the drained dal to a saucepan and add 2 cups of water. Bring to a boil over medium-high heat, then reduce to medium and simmer for 15-20 minutes, stirring occasionally, until the dal is completely tender but not falling apart. If using a pressure cooker, seal and cook for 1-2 whistles over medium heat. Once cooked, drain any excess water and set aside.
Heat the oil in a large skillet or wok over medium heat. Add the mustard seeds and cumin seeds. Once they begin to crackle and pop, add the dried red chilies and sauté for 10-15 seconds until fragrant.
Add the chopped purple cabbage and turmeric powder to the pan. Toss well to coat all the cabbage with oil and spices.
Stir occasionally and cook for 5-7 minutes over medium heat until the cabbage is tender yet still maintains a slight firmness and is cooked through.
Add the cooked moong dal to the cabbage mixture and stir to combine. Cook together for 2-3 minutes to heat the dal through and blend the flavors.
Taste and add salt as needed. If desired, stir in grated fresh coconut and mix until evenly distributed.
Transfer to a serving dish and garnish with fresh chopped cilantro if using. Serve hot.
