Moong Dal Cabbage fry

Moong Dal Cabbage Fry

Ingredients

Cabbage: 1/2 Kg ( ½ head)
Moong Dal: 100 grams ( ¾ cup)
Ginger – 2 or 3 inches or 20 gms
Green Chilies: 8
Curry Leaf: 1 Stem
Mustard Seeds: 1 tsp
Cumin Seeds: 1 tsp
Dry Red Chilies: 2
Urad Dal: 1 tsp
Turmeric Powder: 1/2 tsp
Coriander Seeds Powder: 1 tsp
Coconut Powder: 3 tsp
Salt: 1 tsp
Oil: 3 tsp
Lemon drops : 2 or 3
Water

Preparation :

1. Meanwhile blend Ginger and Green Chilies into paste

2. Cook Moong dal adding 1 glass (250 ml) Water and 2-3 drops of Oil in high flame for 8-10 min (Podi podi ga vundali pappu, mettaga avakoodadu)
3. Add 1 glass of water to container, cook Cabbage in that water adding 1/2 tsp Salt and 2-3 drops Lemon Juice in high flame for 5 min
4. Strain water from cooked Moong dal
5. Strain water from Cabbage when cooled
6. Heat Oil in a pan, fry Urad Dal, Mustard Seeds, Cumin Seeds, Dry Red Chilly, Curry Leaves
7. Let them fry for a min
8. Add Ginger Chilly paste, fry for 2 min and keep moving
9. Add 1/4 tsp Salt and 1/2 tsp Turmeric Powder
10. Add Cooked Cabbage and Moong dal. Mix once and close the lid, fry for 10 min in medium flame (add salt if required after tasting and mix in between)
11. Add 1 tsp Coriander Powder and 4 tsp Coconut Powder fry for 5 min in high flame by mixing thoroughly
12. Garnish with coriander leaves

Note : Adding lemon drops while cooking cabbage removes bad smell (Pachi vasana vundadu).

This is protein and negative calorie curry which is good for weight reduction