Cabbage-Potato Dal is a vegetarian cabbage soup recipe that's full of
nutrition. Cabbage and potatoes are a wonderful source of potassium and
are foods that lower blood pressure naturally.
Cabbage is also rich in calcium.
Cooking Time: 20
3/4 cup toor dal (split red gram)
powder 1 cup cabbage, shredded
1/2 cup potato, cut into small cubes (with or without
Salt to taste
4 tsp coriander seeds (dhania)
1 1/2 tsp cumin seeds (jeera)
1 1/2 tsp toor dal (split red gram)
4-5 red chillies
Asafoetida powder, a pinch
2 tbsp coconut, dry and grated
3-4 tsp vegetable oil
1 1/2 tsp mustard seeds (rai)
powder (hing), a pinch 5-6 curry leaves
Cook the toor dal in the pressure
cooker with 1 1/4
cups water and a little turmeric powder for 4-5 whistles.
In a deep saucepan, boil cabbage and potato with 1/4
salt, and a little turmeric powder.
While the cabbage and potatoes are cooking, grind the
for the cabbage-potato dal with a little water into a
When the cabbage and potatoes are semi-cooked, add
masala and boil for 2-3 minutes until the vegetables and masala are
Add the cooked dal.
Heat oil in a small pan for the seasoning. Add hing
and mustard seeds. When the seeds start to pop, add the curry leaves
and fry for a few
seconds. Pour over the dal and stir.
Let the dal come to a boil.
Serve the cabbage-potato dal hot with hot rice and
ghee or with roti.
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