When you are tired of regular daal, sambars or pulusu...here is a variation you can try.
I would put this curry somewhere between the daals and sambars. Its more like a curry with whole daal in it!...you can enjoy it as a daal or as a curry.
The other good thing about this is that you can add vegetable in it and you get your vegetable serving. This curry also tastes good with rotis as well as rice.
My kids enjoy this because of the whole daal in it. I guess its fun to chew on the whole daal...:)
Here in this curry the daal is left whole, if it is mushy...then you get what we call as kootu!...
Its also a perfect comfort food...when served with hot rice. Eat it with a drop of ghee and its amazing!...Have a side of papad of dahi mirchi and its yummy!
1 cup split pesar pappu, moong daal
3/4 cup cabbage, chopped
1 small onion, chopped
4 green chillies, chopped
salt to taste
1/4 tsp turmeric
Chopped coriander leaves for garnish
1 tbsp of oil
3 garlic cloves, chopped
1/2 tsp urad daal
1/4 tsp mustard seeds
1/4 tsp jeera
pinch of hing, inguva, asfoetida
2 dry red chillies, broken
5-6 curry leaves
Dry roast the moong daal to light brown. Let cool and wash
Add some water and start cooking on medium.
When its about half-cooked, add the chopped cabbage and let cook till the cabbage it cooked. By this time the moong daal also will get cooked. It shouldn't be mushy.
Add the onions and green chillies and let it cook for another 5 minutes. Add salt and turmeric.
If in any point of time the curry starts getting dry or sticking to the bottom, add small amount of water, just not too much, as this will make the moong become mushy. Towards the end the curry shouldn't have any water...it should be dry.
Prepare for tempering by heating 1 tbsp of oil. Add the urad daal and garlic and saute till brown. Add mustard seeds and jeera, let them splutter.
Add the dry red chillies and curry leaves. Add the hing to the tempering and mix it with the curry. Add the chopped coriander leaves.
Serve with rice, chapathi or roti. Enjoy!!!