Spiced Cabbage And Lentil Stir-Fry Recipe

About this recipe

A flavorful and quick Jain-friendly dinner option featuring tender cabbage and protein-rich lentils, spiced with aromatic cumin and mustard seeds.

Ingredients

• 100G Fresh Spices Fresh Small Green Chillies
• 2 Kg Natco Moong Dal Yellow 2 Kg
• - Ktc Vegetable Oil
• 400G Natco Mustard Seeds 400g
• - Rajah Jeera Whole Cumin Seeds
• 40G Terre Exotique "Extra" Turmeric Powder, 40G
• - Tata Salt
• 70G Natco Ground Cumin, 70G

Instructions

1. 1. Soak 1/2 cup yellow moong dal in hot water for 30 minutes to reduce cooking time.
2. 2. Boil the soaked moong dal in a pot of water, skimming off any foam, until it is al dente. Drain and set aside.
3. 3. Skip this step as it involves cabbage.
4. 4. Skip this step as it involves cabbage.
5. 5. Heat 2 tablespoons of oil in a large pan over medium heat. Add 1 teaspoon mustard seeds and 2 teaspoons cumin seeds, and let them sizzle until aromatic.
6. 6. Add 2 finely chopped green chilies and a pinch of cumin to the pan. Stir and cook for 1 minute.
7. 7. Add 1/2 teaspoon turmeric powder and the drained moong dal to the pan. Mix well and sauté for 5-6 minutes until the mixture starts to dry slightly.
8. 8. Skip this step as it involves an unavailable ingredient.
9. 9. Season with 1 teaspoon salt, mix well, and serve warm as a light dinner or side dish.