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A simple, healthy, and traditional Andhra-style stir-fry made with finely chopped cabbage and protein-rich yellow moong dal. This comforting side dish comes together quickly and pairs perfectly with rice and sambar.
For 4 servings
Rinse the pesara pappu (moong dal) under running water until the water runs clear. Soak it in fresh water for 30 minutes. After soaking, drain the water completely and set aside.
In a wide pan or kadai, combine the finely chopped cabbage, the soaked and drained moong dal, turmeric powder, and 1/2 cup of water. Mix well. Cover the pan and cook on a medium flame for 10-12 minutes. Stir occasionally to prevent sticking. Cook until the dal is soft but still holds its shape and the cabbage is tender. Ensure all the water has evaporated. Remove the mixture from the pan and set aside.
In the same pan, heat the oil over medium-high heat for the tempering (popu/tadka). First, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
Once the mustard seeds pop, lower the heat to medium. Add the cumin seeds, urad dal, and chana dal. Sauté for about 1 minute, stirring continuously, until the dals turn a light golden brown.
Add the broken dried red chilies, slit green chilies, curry leaves, and a pinch of hing. Sauté for another 30-45 seconds until the curry leaves turn crisp and the aromas are released.
Return the cooked cabbage and dal mixture to the pan with the tempering. Add salt and mix gently to combine everything well. Sauté for 2-3 minutes, allowing the flavors to meld together.
Turn off the heat. Stir in the fresh grated coconut (if using) and chopped coriander leaves. Mix well and serve hot.
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A simple, healthy, and traditional Andhra-style stir-fry made with finely chopped cabbage and protein-rich yellow moong dal. This comforting side dish comes together quickly and pairs perfectly with rice and sambar.
This andhra recipe takes 35 minutes to prepare and yields 4 servings. At 240.58 calories per serving with 9.4g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Incorporate finely chopped carrots or green beans along with the cabbage for added nutrition and color.
Squeeze the juice of half a lemon over the kura just before serving for a fresh, tangy flavor.
This recipe is naturally free of onion and garlic, making it suitable for those who avoid them. For extra flavor, you can add a pinch of ginger paste with the green chilies.
Add a tablespoon of roasted and coarsely crushed peanuts along with the coconut for a crunchy texture and nutty taste.
The pesara pappu (yellow moong dal) is an excellent source of vegetarian protein, which is essential for muscle building, tissue repair, and overall body function.
Both cabbage and moong dal are packed with dietary fiber, which aids in digestion, promotes gut health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
This dish is low in calories and fat but high in fiber and protein, making it very satiating. It helps keep you full for longer, reducing overall calorie intake.
Cabbage is a great source of Vitamin K and Vitamin C, while moong dal provides essential minerals like potassium, magnesium, and iron, supporting bone health, immunity, and energy levels.
Yes, it is very healthy. It's a balanced dish rich in plant-based protein from moong dal, dietary fiber from cabbage, and essential vitamins and minerals. It is low in fat and calories, making it an excellent choice for a healthy diet.
One serving of Cabbage Pesara Pappu Kura (approximately 1 cup or 215g) contains around 165-180 calories, depending on the amount of oil and coconut used.
Soaking is highly recommended as it significantly reduces the cooking time and ensures the dal cooks evenly. If you're short on time, you can soak it in hot water for 15 minutes.
This kura pairs wonderfully with hot steamed rice and a dollop of ghee. It also goes well with sambar, rasam, or as a side dish for rotis and chapatis.
You can store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.
Fresh cabbage is recommended for the best texture. Frozen cabbage can be used, but it may release more water and result in a softer, less crisp texture. Thaw and drain it well before use.