Cabbage Pesara Pappu

1. 1

   Step 1

   • a.Cook the Moong Dal
   • b.Drain the soaked moong dal. In a pressure cooker, combine the dal, 1 cup of water, and turmeric powder.
   • c.Pressure cook on medium heat for 1-2 whistles, or until the dal is soft but still holds its shape. Do not overcook it to a mushy consistency.
   • d.Allow the pressure to release naturally. Open the cooker and set the cooked dal aside.
2. 2

   Step 2

   • a.Prepare the Tempering (Tadka)
   • b.Heat oil in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
   • c.Add the cumin seeds, urad dal, and broken dried red chillies. Sauté for about 30-40 seconds until the urad dal turns light golden brown.
   • d.Add the asafoetida and curry leaves, and sauté for another 10 seconds until fragrant.
3. 3

   Step 3

   • a.Sauté Aromatics and Cook Cabbage
   • b.Add the finely chopped onion and slit green chillies to the pan. Sauté for 3-4 minutes until the onions become soft and translucent.
   • c.Add the finely chopped cabbage and salt. Mix well to combine with the tempering and onions.
   • d.Cover the pan and cook on low to medium heat for 8-10 minutes, stirring occasionally. The cabbage will cook in its own moisture until tender-crisp.
4. 4

   Step 4

   • a.Combine and Finish
   • b.Once the cabbage is cooked to your liking, add the cooked moong dal to the pan.
   • c.Gently mix everything together, being careful not to mash the dal.
   • d.Cook uncovered for 2-3 minutes, allowing the flavors to meld together.
   • e.If using, stir in the grated coconut. Turn off the heat and garnish with freshly chopped coriander leaves.
   • f.Serve hot with steamed rice, sambar, or roti.

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