Cabbage Pesara Pappu Kura
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the moong dal is crucial for it to cook evenly and quickly with the cabbage.
- 2Do not overcook the dal; it should be cooked through but retain a slight bite, not turn mushy.
- 3Finely chopping the cabbage ensures it cooks faster and integrates well with the dal for a better texture.
- 4For a richer flavor, you can use ghee or coconut oil for the tempering instead of vegetable oil.
- 5Adjust the number of green and red chilies to suit your preferred spice level.
Adapt it for your goals.
Add Vegetables
Incorporate finely chopped carrots or green beans along with the cabbage for added nutrition and color.
Tangy TwistTangy Twist
Squeeze the juice of half a lemon over the kura just before serving for a fresh, tangy flavor.
No Onion/Garlic VersionNo Onion/Garlic Version
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.
Nutty FlavorNutty Flavor
Add a tablespoon of roasted and coarsely crushed peanuts along with the coconut for a crunchy texture and nutty taste.
Why this is on our healthy list.
Rich in Plant-Based Protein
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.
High in Dietary Fiber
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.
Aids in Weight Management
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.
Packed with Vitamins and Minerals
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.
Frequently asked questions
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.