Ingredients
- Kandipappu/ Toor Dal – 100 gms
- Cabbage – 2 cups, chopped
- Tomato – 1, medium size, finely chopped
- Small Onion – 10, cut into two, optional
- Green chillies – 4, split lengthwise
- Turmeric powder – ¼ tsp
- Tamarind paste – 2 tbsps
- Salt to taste
To Temper/Talimpu/popu/tadka
- Mustard seeds – 1 tsp
- Minapappu/ Urad dal – 1 tsp
- Jeera/cumin seeds – ½ tsp
- Dry Red chillies – 2, broken into two
- Curry leaves – 2 sprigs
- Oil – 1 tbsp
- Asafoetida a pinch
Preparation Method
In a pressure pan, add dal, chopped, onions (if you are using big ones, chop it.), tomatoes, green chillies, tamarind paste, turmeric powder and pour 300 ml of water.
Cook for 2 whistles. Cool and open the pressure pan lid.
Mash the dal with pappuguthi/wood masher.
Add water, according to the desired consistency and the cabbage. Cook with lid closed till the cabbage gets cooked or cook for 1 more whistle.
Heat 1 tbsp of oil in a pan. Add mustard seeds, once it crackles, add menthulu, jeera, dry red chillies, asafoetida & curry leaves.
Stir fry for about 4-5 seconds.
Pour this in the dal. Keep in the stove till it starts boiling.
Remove from the flame and Garnish with coriander leaves and cover keep it for some time before serving.
Serve with hot steamed rice with ghee on top & any vegetable vepudu/ papad/ odiyalu.
