Steamed Basmati Rice, Prawn and Cabbage Stir-fry and Masoor Dal Tadka

Ingredients

• 400 g Prawns (Small or medium, shelled and deveined)
• 500 g Cabbage (Finely shredded)
• 2 tbsp Coconut Oil
• 1 medium Onion (Thinly sliced)
• 1 tsp Mustard Seeds
• 10 leaves Curry Leaves
• 3 pcs Green Chillies (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.5 cup Fresh Grated Coconut (Or frozen, thawed)
• 1 tsp Salt (Or to taste)
• 1 tbsp Lime Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare all your ingredients. Clean, shell, and devein the prawns. Finely shred the cabbage, thinly slice the onion, and slit the green chilies lengthwise. Chop the coriander leaves and keep everything ready.

2. 2

   Heat the coconut oil in a large pan or kadai over medium-high heat. Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.

3. 3

   Add the curry leaves, sliced onions, and slit green chilies to the pan. Sauté for 2-3 minutes until the onions soften and become translucent.

4. 4

   Add the shredded cabbage, turmeric powder, and salt. Mix everything well. Cover the pan and cook for 5-6 minutes, stirring occasionally. The cabbage should be tender but still have a slight crunch. Do not add any water; the cabbage will cook in its own moisture.

5. 5

   Add the cleaned prawns to the pan. Stir well to combine with the cabbage and cook for 2-3 minutes, or just until the prawns turn pink and curl up. Be careful not to overcook them, as they can become tough.

6. 6

   Turn off the heat. Add the fresh grated coconut, lime juice, and chopped coriander leaves. Gently toss everything together to combine.

7. 7

   Serve the Prawn and Cabbage Stir-fry hot with steamed rice, chapatis, or Goan pao.

Ingredients

• 1 cup Masoor Dal (Rinsed and soaked for 30 minutes)
• 3 cup Water (For pressure cooking)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Ghee
• 1 tsp Cumin Seeds
• 0.5 tsp Mustard Seeds (Optional)
• 0.25 tsp Hing
• 1 medium Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 1 inch Ginger (Grated)
• 2 pcs Green Chili (Slit lengthwise)
• 1 medium Tomato (Finely chopped)
• 0.75 tsp Red Chili Powder (Adjust to spice preference)
• 0.5 tsp Garam Masala
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Place the rinsed and soaked masoor dal in a pressure cooker.
   • Add 3 cups of water, turmeric powder, and salt. Stir to combine.
   • Secure the lid and pressure cook on medium-high heat for 2-3 whistles, which should take about 10-12 minutes.
   • Turn off the heat and let the pressure release naturally. Once safe to open, whisk the dal gently until it reaches a smooth, consistent texture.
2. 2

   Prepare the Tadka (Tempering)

   • Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the cumin seeds and mustard seeds.
   • Allow the seeds to crackle for about 30 seconds, then add the hing.
   • Immediately add the minced garlic, grated ginger, and slit green chilies. Sauté for about a minute until the raw aroma disappears and the garlic is fragrant.
   • Add the finely chopped onions and cook for 4-5 minutes, stirring occasionally, until they become soft and translucent.
   • Add the chopped tomatoes along with red chili powder and garam masala. Cook for another 4-5 minutes until the tomatoes break down and the oil begins to separate from the masala.