Purple Cabbage Stir Fry

Name: Purple Cabbage Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: Indian
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)

Recipe GLPR4da6833727f644

Indian

Side Dish

30 min

54 cal

Servings: 3

Instant Pot

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

Moong dal is the real hurdle here: most Charlotte grocers do not stock it, and you will need a trip to an Indian market like Namaste in South End or Geeta Supermarket on Albemarle Road. Purple cabbage, mustard seeds, cumin seeds, dried red chili, and turmeric are all easy finds at Harris Teeter or Walmart. The stated 30 minutes is honest if you are comfortable with a stir fry's pace; prep and cooking run concurrent. Cost per serving is around $1.50 to $2, held down by purple cabbage and spices you likely keep. The dish is a weeknight one-pan meal that does not demand fussy attention once you start cooking, though moong dal requires a quick soak or pre-cook at home before assembly. Leftovers reheat well in a microwave but lose some crispness.