Cabbage-Carrot Curry

Ingredients

• 3 cups cabbage, chopped
• 1 cup carrots, cut into small cubes
• 3 tsp chana dal (split bengal gram)
• 1/4 cup freshly grated coconut
  (or dry grated coconut)
• Salt to taste

• 3-4 tsp vegetable oil
• 1/2 tsp mustard seeds (rai)
• 1/2 tsp cumin seeds (jeera)
• 5-6 curry leaves
• 4-5 green chillies, slit and cut into half
• 1-2 red chillies, broken into pieces
• 1/4 inch piece of ginger, finely grated

Preparation

1. Steam the cabbage and carrots with some salt. You can steam them in the microwave ... sprinkle a little water and cover and cook in the microwave for about 4 minutes.
   
   
2. Boil the chana dal with a little water in the microwave for 4-5 minutes.
   
   
3. Heat oil in a skillet. Add the mustard and cumin, and fry until the seeds start popping. Then add the green and red chillies, ginger, and curry leaves and saute for a few seconds.
   
   
4. Add the steamed cabbage and carrot and the chana dal and saute for
   2 minutes on medium heat. Check the salt and add some more if needed.
   
   
5. Add the grated coconut and cook for a minute or two.
   
   
6. Serve the cabbage-carrot curry hot with plain white rice and ghee (clarified butter).

Related Recipes

• Cabbage Masala
• Cabbage Potato Curry
• Cabbage-Beans Curry
• Cabbage kootu (Vegetarian Cabbage Soup)
• Cabbage-Potato Dal
• Cabbage Recipes
• Vegetable Recipes
• Health Benefits of Carrots
• Health Benefits of Cabbage
• Easy One-Dish Meals: Indian Vegetarian/Vegan Recipes (ebook for Kindle)
  
  
  

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