Thursday, May 19, 2011

Dal aur Til Tarka Wali Patta Gobhi | Lentil and Sesame Tempered Cabbage


Things have been so hectic in the last few months we have not had time to catch a breath. With packed schedules, it is easy to be tempted with take-out or making do with some snacking. Both being seriously unhealthy as meal substitutes, I try to do some quick cooking everyday. Usually a vegetable and a lentils is a must with chappati and or rice. We love yogurt/curd and I always keep some handy in the refrigerator. Off late I have begun making the simplest of recipes, which are packed with flavour, but not time consuming in the effort to keep meals healthy.

Cabbage being as versatile as it is, always has a place in my refrigerator. A similar recipe is often made with shredded coconut. Though I love that version of it, I like it without coconut too. To pump up the taste, I cook cabbage in sesame oil and add a tablespoon of sesame seeds to it when I do the tarka (tempering).


More Cabbage Recipes @ Annarasa
Bandhkopir Charchari | Cabbage Fry
Patta Gobhi Aloo | Cabbage Potato Stir Fry
Patta Gobhi ki Bhurji | Creamy Scrambled Cabbage
Patta Gobhi Nariya | Sauteed Cabbage with Coconut

Ingredients:
1 cabbage, medium, shredded
1 tbsp urad dal (Split Black Gram Lentils)
1 tbsp chana dal (Split Bengal Gram Lentils)
1/4 tsp rai (mustard seeds)
1/4 tsp zeera (cumin seeds)
1 tbsp sesame seeds
Salt to taste
7-8 kari patta (curry leaves)
1" piece ginger, shredded
2 green chilies, chopped
2 tbsp til tail (Virgin Sesame Oil)


Method:
  1. Heat the oil in a pan. Add the mustard seeds.
  2. When they begin to pop, reduce heat.
  3. Now add the cumin, curry leaves, chilies, and the lentils.
  4. Roast until the lentils turn golden, add the ginger and sesame seeds.
  5. Now stir in the cabbage, and let it sit on top of the spice mix for around 3 minutes.
  6. Then stir it, ensuring it is well coated with the oil. 
  7. Cook on a medium low heat, stirring occasionally for around ten minutes.
  8. Add salt to taste.
  9. Turn off the heat. Serve immediately.
Good to Know:
  • Do not cover the pan when cooking this vegetable. The cabbage leaves will wilt and become soggy. 
Vegan Recipe 

This dish goes to Kiran @Sumadhura blog who is hosting Cooking with Seeds: Mustard Seeds this month. This event was created by Priya @ Priya's Easy and Tasty Recipes.
    All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.

    3 comments:

    1. Yummo, I do add roasted sesame powder sometimes to my curries and I know that it specially tastes well with cabbage :)

      ReplyDelete
    2. Quick and simply delicious stir fry..can have with some rotis anytime..

      ReplyDelete

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