Curry de chou au chana dal | muttaikose kadalai paruppu thoran ou poriyal

Ingrédients

• 1/2 Kg Cabbage
• 1/4 Cup Bengal Gram, Senaga Pappu, or Kadalai Paruppu
• 1/3 Cup Grated Coconut
• 3/4 tsp Mustard Seeds
• 1 tsp Udad Dal
• 3 Green Chillies
• 1 tbsp Oil
• A Few Curry Leaves
• Salt to Taste

Préparation

1. 1

   --- The Preparations ---

2. 2

   Soak the Senaga Pappu or Bengal Gram in 1 cup water for 1 hour.

3. 3

   Chop the cabbage into 1/4" pieces.

4. 4

   Slit the green chillies vertically.

5. 5

   --- Method to Make the Cabbage Senaga Pappu Kura or Muttaikose Kadalai Paruppu Thoran or Poriyal ---

6. 6

   Boil together the cabbage and soaked Senaga Pappu with 1/2 tsp salt in about 2 lites of water till the cabbage turns transparent and the dal is cooked. The Senaga Pappu should just break when pressed between the index finger and the thumb.

7. 7

   Using a colander, drain all the water completely. I ormally let the boiled cabbage rest in the colander for 10 to 15 minutes to ensure all water is drained.

8. 8

   In a kadhai or wok, heat the oil.

9. 9

   Add the mustard seeds and wait till they splutter.

10. 10

    Add the udad dal and fry till golden brown.

11. 11

    Add the green chillies and curry leaves.

12. 12

    Stir-fry for a minute.

13. 13

    Add the cooked cabbage and senaga pappu.

14. 14

    Stir-fry for 2 to 3 minutes.

15. 15

    Turn off the heat.

16. 16

    Add the grated coconut and salt.

17. 17

    Mix well.

18. 18

    Serve with rotis, steamed rice, or Kadamba Sadam or Sambar Sadam.