This Indian Recipe Serves 2-3
Cabbage Dhall also known as Cabbage Pappu is a South Indian dish which my grandmother & mum used to always prepare, since my grandmother is of South Indian culture.
The mixture of the dhall & cabbage gives it a distinctive taste which is highly enjoyable especially for those who are vegetarians.
Split peas are a agricultural or culinary preparation comprising of the dried, peeled & split seeds of Pisum sativum, the pea.
They are high in protein & low in fat, with one gram of fat for each 350 calories (1,500 kJ) serving.
Cabbage or headed cabbage is a verdant green or purple biennial plant, developed as a yearly vegetable harvest for its thick leaved heads.
Cabbage Dhall Ingredients:
- salt to taste
- 1 cup yellow pea dhall
- 1 small onion, chopped
- 2 cloves garlic
- 1 tablespoon chilli powder
- 1 teaspoon butter
- 3 dried chillies
- 2 teaspoons turmeric powder
- fresh dhania (coriander) for garnishing
- 1 sprig curry leaves
- 1 small jam/rosa tomato
- ½ green cabbage
- 2 tablespoons cooking oil
- 1 sprig thyme (optional)
- 1 teaspoon jeera seeds (cumin seeds)
- Sift through the dried dhall to remove stones or blemished pieces. Rinse thoroughly & place in a bowl/dish with water to soak for about 30 minutes. This will make the cooking process easier.
- In the time being, chop up the cabbage into long pieces.
- Place chopped cabbage into a bowl/dish & rinse.
- Next, add boiled water to the cabbage as this kills the gas in the cabbage. Set aside.
- Once the dhall has soaked, rinse & add in clean water. Place the pot on the stove.
- Bring dhall to a boil, adding 1 teaspoon turmeric powder & a drop of cooking oil to the boiling dhall.
- Add boiled water a little at a time when the water dries out.
- The dhall is cooked when it is soft & creamy. Set boiled dhall aside.
- Chop the onions & set aside.
- Chop tomatoes & set aside.
- Chop garlic & set aside.
- Use another pot & heat oil on medium heat.
- Drop in the onions, jeera seeds, garlic cloves, curry leaves & thyme (optional). Break the dried chillies in halves & also add to the pot.
- Add in a teaspoon of turmeric powder to the pot along with the chilli powder.
- Mix & sauté for about 2 minutes until onions are translucent.
- Drop in the tomatoes.
- Mix well & simmer for about 10 minutes until tomatoes are cooked. Add a little water if it sticks to the surface of the pot.
- Next, add in the cabbage, discarding of the water it had been resting in.
- Add a little water, stir & allow the cabbage to cook until soft.
- When the cabbage is cooked, drop in the boiled pea dhall.
- Combine well.
- Stir in the butter & salt to taste.
- Add in a little fresh dhania (coriander).
- Mix well & allow the dhall to cook with the spices about 5 minutes to infuse the flavour.
- At this point, if the dhall is too thick, add in a little boiled water at a time until you reach your desired consistency. If the dhall is too weak, allow it to simmer a bit longer until it thickens up.
- Garnish with more fresh dhania (coriander).
- Serve this Cabbage Dhall as is or with bread, roti or rice.
- I have served mine over plain white rice.