Simple Cabbage Dal Recipe

Cabbage dal also known as Cabbage Lentil Curry is a simple and delicious dish that is healthy, filling and easy to prepare. It is made with cabbage, moong dal, chillies, tamarind and a flavourful ghee tempering. Serve it hot with steamed rice, with a spoonful of ghee, poriyal and papad for a satisfying meal. 

Simple Cabbage Dal

Cabbage dal is a very simple and basic recipe. I made this for my daughter and it turned out really good and delicious. I have been sharing so many dal recipes lately and i thought even though this is simple it will be a great addition to my list. Meanwhile check out my Papaya Kootu Recipe and kootu kari.

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• About Cabbage Dal
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ 
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While some South Indian versions of this dal are made with a coconut paste, this cabbage dal is made without coconut and still turns out creamy and delicious. It is a simple and tasty way to enjoy cabbage and is perfect for lunch, dinner or even for lunch boxes. 

About Cabbage Dal

Cabbage dal is a healthy and protein rich recipe made with cabbage, moong dal, ghee, tamarind, chillies and coriander leaves. This recipe is easy to make in under 30 minutes and is full of flavour. Serve it hot with steamed rice, appalam, potato fry for a comforting meal. It also pairs well with roti, chapati or phulka. 

This recipe is one of the easiest and tastiest ways to cook cabbage. I like to cook the cabbage and dal together so the cabbage becomes soft and blends beautifully with the dal. Meanwhile if you are looking for similar easy dal recipes, check my healthy beetroot dal and varan (Maharashtrian dal).

Before starting cooking, remove the outer leaves of cabbage, chop them into medium size pieces, rinse and drain well. You can make it with vegetables like bottle gourd, pumpkin or spinach. You can also use toor dal, moong dal or a mix of both to make it extra creamy and filling.

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Andhra Tomato Pappu

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Ingredients

• Split yellow moong dal : Yellow moong dal is the main ingredient and is rich in plant based protein. It gives the dish a rich creamy texture. It also cooks quickly and is easy to digest. 
• Cabbage : Fresh cabbage adds a mild sweetness and soft texture to the dish. Chop the cabbage into small sized pieces so it cooks evenly and mixes well with the dal. 
• Turmeric powder : Turmeric powder added for its color and flavour. 
• Green chillies : Green chillies add a mild, spicy flavour and also balances the taste of the dal. You can adjust the quantity based on your spice preference. 
• Tamarind pulp : Tamarind pulp adds a light tangy flavour that balances the taste of cabbage and dal. 
• Red chilli flakes : Red chilli flakes are added for extra spice flavour. You can skip or replace it with whole red chilli if preferred. 
• Tempering : For tempering, ghee and cumin seeds are used. Ghee adds a rich aroma and delicious taste to the dal. 
• Sweetener : A small amount of jaggery or sugar balances the tanginess from the tamarind and makes the dish a well rounded balanced taste.
• Coriander leaves : Fresh coriander leaves add a refreshing aroma to the dal. 

Step by Step Pictures

1)Take moong dal in a bowl and wash it well in multiple changes of water. Add it into a cooking pot.

2)Add in chopped or shredded cabbage into the dal.

3)Now green chillies, turmeric and water and bring it to a full boil.

4)Simmer the flame and cook for 20 mins till the dal is cooked completely.

5)Now add in tamarind pulp or soaked tamarind water into the dal.

6)Season the dal with sugar or jaggery. Adding a touch of sugar balance the taste of the dal. You can leave if you don't want a slightly sweet note.

7)Add in salt to taste.

8)Now add in freshly ground red chilli flakes. This adds a smoky flavour.

9)Mix well and Simmer for 5 more minute till the raw smell from tamarind leaves. Take it off the heat.

10)Make tempering by heating ghee, add in cumin seeds and asafoetida and let them splatter. Pour this over the cooked dal and mix well.

11)Add in freshly chopped coriander leaves and mix well.

12)Cabbage dal is ready to serve with rice or roti.

Expert Tips

• You can also cook the dal and cabbage together in a pressure cooker or instant pot to save time. 
• You can use toor dal or combination of both toor and moong dal for this recipe. 
• Adjust the water quantity depending on how thick or thin you like the dal to be. 
• If you're using toor dal, soak it for 10 to 15 minutes before cooking.
• Don't overcook the cabbage, cook it until soft. 
• To make it even more flavourful, grind coconut, cumin and green chilli into a coarse paste and add it to the dal and cook for 3 minutes.
• Garnish with fresh curry leaves and coriander leaves for fresh aroma. 

Storage and Serving

Store leftover cabbage dal in an airtight container. It stays well in the refrigerator for 2 to 3 days. Serve cabbage dal hot with steamed rice, ghee and papad on the side. You can also enjoy it with chapati, tandoori roti or phulka for a simple and comforting meal. 

FAQ 

Q. Can I make cabbage dal with coconut ? 

Yes, you can make cabbage dal with coconut. The coconut, chilli and cumin seeds paste gives the dal an extra delicious flavour and creamy texture. 

Q. Can I use toor dal instead of moong dal ?

Yes, toor dal works well for this recipe .You can also use a mix of moong dal and toor dal. Toor dal should be soaked for 10 to 15 minutes before cooking. 

Q. Why does my dal become thick after cooling ? 

Dal absorbs water as it cools, making the dish more thicker. Add a little water while reheating to adjust the consistency.

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