I vaguely remember eating this daal curry at a friend’s place years ago. Her mom had made this for lunch, and she had served it very lovingly. This recipe was new to me then and I recall having taken generous serving of this yummy curry.
In Konkani cuisine we have quite a few varieties of daal curries, but they use red chillies for making the coconut masala while this uses green. I had made a mental note of the recipe and now I make it often though substituting cabbage with vegetable I have on hand.
This recipe well suits our hectic evening schedules. Trying to get the kiddos homework done, or driving him around for his activity we have a busy schedule right until the kiddo finishes dinner and hits the bed. I love the fact that this fits the bill of being both healthy and delicious. . This can be prepared in about 20 minutes provided the daal and vegetables are already cooked.
This is a good way to add vegetables for people/ kids who do not like it. The guys in the house are not too fond of cabbage in the form of dry curry and so I look for ways of sneaking in this vegetable. Cabbage chutney is another novel idea as it camouflages its taste and texture.
- 1.5 cups chopped cabbage
- ½ cup Toor Daal/moong daal
- 2 red chillies (broken)
- 5-6 curry leaves
- 1 tsp mustard seeds
- ½ cup shredded coconut (fresh/frozen)
- Salt to taste
- 2-3 green chillies
- 2 pinches turmeric
- 2 tsp Cumin seeds
- Pressure cook the cabbage and toor daal in sufficient amount of water. Keep aside to cool.
- Meanwhile grind the coconut, salt, green chillies, turmeric, cumin seeds (raw) along with water to a fine paste.
- Take heavy bottom pan/kadhai heat oil and then splutter the mustard seeds, add cumin seeds. Next add curry leaves and broken red chilies.
- Mix in the coconut paste and stir until the raw taste of coconut is gone.
- Add the cooked daal and cabbage, salt, stirring occasionally.
- Boil for a while and then cover with lid and simmer.
- Finally garnish with chopped coriander leaves.