Spinach and Cabbage with Lentils Curry/ Spinach and Cabbage with Lentils Sabzi

While making my green smoothies, I used up most of the spinach lying in the refrigerator. The final packet of spinach would not be sufficient in itself for a whole dish. To complement the leafy texture, I tossed in some cabbage. To add some crunch in the dish, I decided to go with lentils. This made it possible for the dish to go beautifully with rotis or dal & rice. The green and yellow colours of the whole dish made it visually very appealing. Since both the veggies also cook fast, it was a quick dish to make.

Recipe Details :
Serves: 3-4 pax
Time: 25 mins
Difficulty: Easy

Ingredients :

  • 1 packet spinach, chopped (approx 3 cups)
  • 1 medium cabbage, chopped
  • 1/3 cup moong dal
  • 1/2 tsp turmeric
  • 1/2 tsp urad dal
  • 1/2 tsp mustard seeds
  • 2 dried chillies, broken
  • 4-5 curry leaves (optional)
  • 2 tsp oil
  • Salt to taste

Spinach and cabbage with lentils curry

Spinach and cabbage with lentils curry


Method:

  • Soak moong dal in water for 30 mins.
  • Heat oil in a pan and add the mustard seeds. Once they splutter add the urad dal, curry leaves and dried red chillies and sautΓ© them for a minute.
  • Now add the chopped spinach and cabbage along with the drained moong dal. Also add turmeric and salt at this stage and mix well.
  • Cover the pan with a lid and cook the curry for about 15-20 mins. The moong dal and cabbage will take slightly more time to cook than the spinach.
  • Switch off the flame and the delicious curry is all to set to be served with rotis or rice.

Tips :

  • Do not add too much water as the moong dal will turn mushy. Sprinkle water or else best cook with a lid.
  • Stir the vegetables once in between else the veggies at the bottom of the pan might get burnt.
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12 thoughts on “Spinach and Cabbage with Lentils Curry/ Spinach and Cabbage with Lentils Sabzi

  1. Pingback: The Scooper Salutes Our Heroes: James Garner, 86 | Nevada County Scooper

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