Ingredients:
1/2 green cabbage, (1/4 of it shredded and 1/4 of it thinly sliced)
1 small onion, sliced
1/2 green cabbage, (1/4 of it shredded and 1/4 of it thinly sliced)
1 small onion, sliced
2 red potatoes, peeled, halved and sliced
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
Pinch of asofoteida (a.k.a. hing)
1/2 tsp turmeric pwd
1 tsp chili pwd
1/2 tsp fennel pwd
2 tbsp shredded coconut
2 tsp salt
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
Pinch of asofoteida (a.k.a. hing)
1/2 tsp turmeric pwd
1 tsp chili pwd
1/2 tsp fennel pwd
2 tbsp shredded coconut
2 tsp salt
2 tbsp sugar
1 tbsp oil
Cook:1 tbsp oil
Heat oil on medium heat.
Add mustard seeds and hing.
Once popped, add channa dal, turmeric, chili, fennel pwds and 1/4 cup of water.
Once dal is almost done (soft and puffy), add cabbage, onion and fenugreek seeds. If water has evaporated, add a couple of tbsp of water.
Once cabbage is done, add shredded coconut, salt and sugar. Adjust according to taste.
ENJOY!
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