Cabbage Pesara Pappu Kura
A humble Andhra-style dry curry where tender shredded cabbage and soaked moong dal come together with grated coconut. The dal almost melts into the cabbage, giving it a soft, crumbly texture while a simple tempering of mustard seeds, cumin, and dried red chilies wakes everything up. Quick, comforting, and perfect with steamed rice and a dollop of ghee.
For 4 servings
- prep
Soak the moong dal and prepare the cabbage.
Soak the moong dal in enough water for 30 minutes, then drain and set aside. Finely shred the cabbage and slit the green chilies lengthwise.
TIPShred the cabbage as fine as possible — it cooks faster and absorbs the tempering flavors better. - temper · ~2 min
Make the tempering.
1.Heat oil in a heavy-bottomed pan or kadai over medium heat.2.Add mustard seeds and let them pop and splutter (30 sec).3.Add cumin seeds, urad dal, and dried red chilies. Fry until the dal turns golden (30-45 sec).4.Add curry leaves and a pinch of asafoetida. Stir for a few seconds until fragrant.TIPKeep the heat at medium — urad dal burns quickly and turns bitter if the pan is too hot. - saute · ~1 min
Add cabbage, dal, and seasonings.
1.Add the shredded cabbage and drained moong dal to the pan.2.Add turmeric powder, salt, and green chilies.3.Mix everything well so the cabbage and dal are evenly coated with the tempering oil and spices. - simmer · ~12 min
Cover and cook until tender.
1.Sprinkle ¼ cup water evenly over the cabbage mixture.2.Cover the pan with a tight-fitting lid and reduce the heat to low.3.Let it steam-cook for 10-12 minutes, stirring once halfway through.4.Check for doneness — the cabbage should be soft and the moong dal should be tender but still hold its shape (not mushy).TIPThe cabbage releases its own moisture as it cooks. If it starts to stick, add just a splash more water — not too much, or the dish will turn soggy. - mix · ~2 min
Finish with fresh coconut.
1.Remove the lid and stir in the freshly grated coconut.2.Increase heat to medium and cook uncovered for 1-2 minutes to dry out any excess moisture.3.Turn off the heat and give everything one final gentle toss.TIPAdding the coconut at the very end keeps its natural sweetness and texture intact. - serve
Serve hot with steamed rice and a dab of ghee.
Transfer to a serving bowl. This dry curry tastes best when served immediately alongside hot rice topped with a spoonful of ghee.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Shred cabbage very finely for faster cooking and better absorption of tempering flavors.
- 2Soak moong dal for exactly 30 minutes — too soft and it turns mushy; too hard and it stays raw.
- 3Keep the heat medium during tempering — urad dal burns quickly and becomes bitter if overheated.
- 4Don't skip the halfway stir while steaming — it ensures even cooking and prevents sticking.
- 5Add the fresh coconut only at the end to preserve its natural sweetness and fresh texture.
- 6Let the curry dry out uncovered for a minute after cooking to avoid a soggy final dish.
Adapt it for your goals.
Vegan
The recipe is already vegan — just ensure the ghee served on the side is replaced with coconut oil or a nut-based ghee alternative for a completely plant-based meal.
low oilLow-oil
Reduce oil to 1 tsp and use a non-stick pan; the cabbage's own moisture plus the steam cooking method keeps the dish from drying out.
high proteinHigh-protein
Double the moong dal to ½ cup for a protein boost — increase water slightly and cook 2-3 extra minutes to ensure the dal is tender.
jainJain
Omit garlic and onion by default (this recipe has none); skip the asafoetida if it's not pure hing without starch fillers, and replace ghee with oil.
spicierSpicier
Add ½ tsp red chili powder along with turmeric, or use 2 extra slit green chilies for a bolder heat that cuts through the sweetness of cabbage and coconut.
Why this is on our healthy list.
Rich in Plant Protein
Moong dal provides a lean, easily digestible source of plant protein, making this dish a satisfying and balanced addition to a vegetarian meal.
High in Dietary Fiber
Cabbage and moong dal both contribute fiber, supporting healthy digestion and promoting a feeling of fullness.
Good Source of Vitamin C
Cabbage naturally contains vitamin C, which is preserved when cooking gently with minimal water and a short steam time.
Low in Fat
With only 2 teaspoons of oil, this dry curry is naturally low in fat, with healthy fats coming primarily from the small amount of fresh coconut.
Frequently asked questions
Green moong dal (whole) takes much longer to cook and won't soften in the same timeframe. Stick with split yellow moong dal for the intended soft-crumbly texture.
.webp)
