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cabbage moong dal curry

muttaikose pasi paruppu curry
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Ingredients

To soak

  • 1/4 cup moong dal

to steam

  • 375 grams cabbage
  • Required salt

To temper

  • 1/2 tablespoon coconut oil
  • 1 teaspoon chana dal
  • 1/2 teaspoon mustard seeds
  • Curry leaves
  • 2 green chilli
  • Asafoetida

Poriyal

  • Required salt
  • 1/3 cup + 1 tablespoon coconut
  • 1/4 teaspoon ginger powder

Instructions

  • First, soak moong dal with enough hot water for 30 minutes
  • Add enough water to an idli pan
  • Turn on the stove to medium flame
  • Place idiyappam plate on top
  • add cabbage; spread
  • furthermore, add salt; mix well
  • add moong dal on top and spread
  • steam cook for 10 minutes until the cabbage and dal turn soft press; turn off the stove
  • furthermore, add coconut and salt if required; mix well
  • Transfer to a colander
  • add coconut oil to a wide heavy bottomed pan and turn on the stove on medium flame
  • when the oil turns hot add mustard seeds, chana dal, green chilli, and curry leaves; splutter
  • Furthermore, add asafoetida and mix well
  • Add cooked cabbage+dal
  • furthermore, add coconut and ginger powder; cook for 2 minutes; turn off the stove
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Notes

TIPS FOR STEAMING

  1. Avoid thick cabbage stem
  2. Always soak dal till they are soft press
  3. idiyappam plate with pores works best
  4. Always make sure you add enough water
  5. spread and cook
  6. if you are doubling the quantity cook in batches to avoid crowding

FEW VARIATIONS FOR KOSE PORIYAL 

You can use,
  1. red chilli instead of green chilli
  2. urad dal for tempering
  3. Saute onion and garlic; prepare poriyal
  4. Temper ginger instead of using ginger powder
  5. Almond flour instead of coconut
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