CABBAGE DHALL

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This Indian Recipe Serves 2-3

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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)

Method:

1. 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.
2. 
3. In the time being, chop up the cabbage into long pieces.
4. 
5. Place chopped cabbage into a bowl/dish & rinse.
6. 
7. Next, add boiled water to the cabbage as this kills the gas in the cabbage. Set aside.
8. 
9. Once the dhall has soaked, rinse & add in clean water. Place the pot on the stove.
10. 
11.  Bring dhall to a boil, adding 1 teaspoon turmeric powder & a drop of cooking oil to the boiling dhall.
12. 
13. Add boiled water a little at a time when the water dries out.
14. 
15. The dhall is cooked when it is soft & creamy. Set boiled dhall aside.
16. 
17. Chop the onions & set aside.
18. 
19. Chop tomatoes & set aside.
20. 
21. Chop garlic & set aside.
22. 
23. Use another pot & heat oil on medium heat.
24. Drop in the onions, jeera seeds, garlic cloves, curry leaves & thyme (optional). Break the dried chillies in halves & also add to the pot.
25. 
26. Add in a teaspoon of turmeric powder to the pot along with the chilli powder.
27. 
28. Mix & sauté for about 2 minutes until onions are translucent.
29. 
30. Drop in the tomatoes.
31. 
32. Mix well & simmer for about 10 minutes until tomatoes are cooked. Add a little water if it sticks to the surface of the pot.
33. 
34. Next, add in the cabbage, discarding of the water it had been resting in.
35. 
36. Add a little water, stir & allow the cabbage to cook until soft.
37. 
38. When the cabbage is cooked, drop in the boiled pea dhall.
39. 
40. 
41. Combine well.
42. 
43. Stir in the butter & salt to taste.
44. 
45. Add in a little fresh dhania (coriander).
46. 
47. Mix well & allow the dhall to cook with the spices about 5 minutes to infuse the flavour.
48. 
49. 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.
50. Garnish with more fresh dhania (coriander).
51. 
52. Serve this Cabbage Dhall as is or with bread, roti or rice.
53. 
54. I have served mine over plain white rice.
55.