23Jan
CABBAGE AND MOONG DAL SALAD – PHASE 2
INGREDIENTS
1 cup cabbage, chopped
80 grams dried yellow moong dal (split yellow gram)
(soaked for 2 to 3 hours)
1/4 teaspoon mustard paste or powder (rai/sarson)
2 to 3 curry leaves (kadi patta)
1/4 teaspoon asafoetida (hing)
1 green chilli , chopped
2 tablespoons chopped coriander (dhania)
1 teaspoon lemon juice
Salt to taste
DIRECTIONS
Wash and drain the soaked moong dal. Keep aside.
Heat a nonstick pan and add the mustard paste, the curry leaves, asafetida, green chilli and a little water and stir.
Add the cabbage, moong dal and salt.
Sauté over a high flame for 2 to 3 minutes, till the dal softens a little.
Transfer into a bowl and when it cools slightly, add the coriander and lemon juice and mix well.
Serve chilled or at room temperature.
Serves 2
