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A wholesome and simple Andhra-style stir-fry combining tender cabbage with soft-cooked yellow moong dal. This light, nutritious dish is seasoned with a classic South Indian tempering and is perfect with rice or rotis.
For 4 servings
Cook the Moong Dal
Prepare the Tempering (Tadka)
Sauté Aromatics and Cook Cabbage
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A wholesome and simple Andhra-style stir-fry combining tender cabbage with soft-cooked yellow moong dal. This light, nutritious dish is seasoned with a classic South Indian tempering and is perfect with rice or rotis.
This andhra recipe takes 35 minutes to prepare and yields 4 servings. At 214.97 calories per serving with 9.16g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Finish
For extra flavor, add 1 teaspoon of ginger-garlic paste along with the onions and sauté until the raw smell disappears.
You can substitute moong dal with chana dal (Bengal gram) for a nuttier flavor and firmer texture. Note that chana dal will require longer soaking and cooking time.
Incorporate finely chopped carrots or green beans along with the cabbage for added nutrition and color.
A squeeze of fresh lemon juice at the end can brighten up the flavors of the dish.
Both cabbage and moong dal are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
Moong dal is a protein powerhouse, making this dish a great option for vegetarians and vegans to meet their daily protein requirements for muscle repair and growth.
This dish is low in calories and high in fiber and protein, which helps in promoting a feeling of fullness (satiety) and reducing overall calorie intake.
Cabbage is rich in Vitamin C and K, while moong dal provides essential minerals like iron, potassium, and magnesium, contributing to overall health and immunity.
One serving of Cabbage Pesara Pappu contains approximately 210-230 calories, making it a light and healthy option. The exact count can vary based on the amount of oil and coconut used.
Yes, it is a very healthy dish. It's rich in dietary fiber from cabbage, a good source of plant-based protein from moong dal, and packed with essential vitamins and minerals. It is low in fat and suitable for a balanced diet.
Absolutely. To cook the moong dal without a pressure cooker, combine the soaked dal and water in a pot. Bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes or until the dal is soft but not mushy. Drain any excess water before adding to the cabbage.
Yes, while pesara pappu (yellow moong dal) is traditional, you can also use toor dal (pigeon peas) or chana dal (split Bengal gram). Be sure to adjust the soaking and cooking times accordingly as they take longer to cook than moong dal.
You can store leftover Cabbage Pesara Pappu in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan or microwave before serving.