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Title :: Cabbage Parippu Curry
Author :: kirsty112
Category :: Vegetarian
Ingredients ::
- 1/2 tsp tumeric
- 150g yellow split lentils
- 500g cabbage chopped
- 1 1/2tsp oil
- 1 tsp mustard seeds
- 2 tsp urad dal
- 2 dried chillies finely chopped
- A few curry leaves
- 2 tbsp freshly grated or dessicated coconut
- salt
- Serves 4
A fantastic thali dish. If serving as part of a thali style meal, cook the lentils and cabbage and set aside, adding them to the fried spices just before you are ready to serve the meal.
Bring 300ml of water to the boil in a saucepan. Add the tumeric, then the lentils. Simmer for 15 minutes or until the lentils are well cooked and all the water has been absorbed.
Place the cabbage in a separate pan with 2tbsp water and a little salt to taste. Cover and cook for 15 minutes or until the cabbage is tender but NOT soggy.
Meanwhile heat the oil in a saucepan and when hot add the mustard seeds. As they begin to pop add the urad dal and red chillies. When the dal turns golden add the curry leaves and the cooked lentils and fry for 2 to 3 minutes.
Add the cooked cabbage to the lentils and cook quickly until the water has evaporated. Serve immediately.
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