Dal and Rice with Spicy Fried Cabbage
Savor the comforting flavors of "Dal and Rice with Spicy Fried Cabbage," a wholesome and vibrant dish that brings together soft, spiced lentils, fluffy basmati rice, and a bold side of crispy stir-fried cabbage. This recipe is a perfect harmony of textures and flavors, featuring velvety yellow lentils cooked with aromatic ginger, garlic, and tomatoes, complemented by fragrant steamed rice. The star of the plate is the cabbage, stir-fried to golden perfection with mustard seeds, curry leaves, and a kick of red chili powder. Perfect for a cozy dinner or meal prep, this nutritious, gluten-free, and vegetarian meal is brimming with spices and fresh ingredients, delivering an authentic taste of Indian home cooking.
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Recipe Information
Ingredients
- 1 cup Yellow lentils (toor dal or moong dal)
- 4 cups Water (for dal)
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 2 tablespoons Ghee or vegetable oil
- 1 teaspoon Cumin seeds
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 2 Green chilies, slit lengthwise
- 2 Tomatoes, diced
- 1 cup Basmati rice
- 2 cups Water (for rice)
- 3 cups Cabbage, thinly sliced
- 1 teaspoon Mustard seeds
- 2 Dried red chilies
- 10 leaves Curry leaves
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 2 tablespoons Vegetable oil (for cabbage)
Instructions
Rinse the yellow lentils (toor dal or moong dal) in water until the water runs clear. Add them to a pressure cooker or pot with 4 cups of water, 0.5 teaspoon turmeric powder, and 0.5 teaspoon salt. Cook until the lentils are soft and mushy (about 3-4 whistles in a pressure cooker or 20-25 minutes in a pot).
Mash the cooked dal lightly with a ladle and set aside.
Heat 2 tablespoons of ghee or vegetable oil in a pan. Add 1 teaspoon cumin seeds, and when they sizzle, add 3 minced garlic cloves, 1 teaspoon minced ginger, and 2 slit green chilies. Sauté for a minute until fragrant.
Add 2 diced tomatoes and cook until they become soft and mushy. Add 0.5 teaspoon turmeric powder and 1 teaspoon salt. Stir well.
Pour the cooked dal into the pan with the tomato mixture. Simmer for 5-7 minutes, adding water as needed to adjust the consistency. Set aside.
Rinse 1 cup of basmati rice under running water until the water runs clear. Add it to a pot with 2 cups of water and 0.5 teaspoon salt. Cook on medium heat until the rice is tender and the water is absorbed (about 15-18 minutes). Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet. Add 1 teaspoon mustard seeds and let them pop. Then, add 2 dried red chilies and 10 curry leaves. Stir for 30 seconds.
Add 3 cups of thinly sliced cabbage to the skillet. Stir-fry on medium-high heat for 5-7 minutes until the cabbage begins to soften.
Season the cabbage with 0.5 teaspoon red chili powder, 1 teaspoon coriander powder, and 0.5 teaspoon salt. Stir well and cook for another 3-4 minutes until the cabbage is slightly crispy and caramelized.
Serve the dal and rice together on a plate or bowl, with a generous portion of spicy fried cabbage on the side. Enjoy your wholesome meal!
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 5.4 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 921 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
