Cabbage Thoran Recipe – Authentic Kerala Moong Dal Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Cabbage Thoran Recipe – Authentic Kerala Moong Dal Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Cabbage Thoran. It’s a simple, flavorful stir-fry from Kerala, and honestly, it’s one of those dishes that just feels like home. I first made this when I was trying to recreate my grandmother’s cooking, and while it took a few tries, I finally got it just right! It’s become a regular in my kitchen, and I know you’ll love it too.

Why You’ll Love This Recipe

This Cabbage Thoran is more than just a vegetable dish. It’s quick, easy, and packed with flavor. It’s a fantastic way to get your veggies in, and the moong dal adds a lovely protein boost. Plus, the aromatic spices and fresh coconut make it incredibly satisfying. It’s perfect as a side dish with rice and sambar, or even as a light meal on its own.

Ingredients

Here’s what you’ll need to make this delicious Cabbage Thoran:

• 2 cups cabbage, finely shredded (about 200g)
• 2 tbsp moong dal (split yellow lentils), about 30g
• 1 big onion, finely chopped (about 150g)
• 2 green chillies, slit lengthwise
• 0.5 tsp ginger, minced (about 2.5g)
• 0.25 cup grated coconut (about 30g)
• 2 tbsp coriander leaves, chopped
• 1 tbsp coconut oil (about 15ml)
• 0.5 tsp mustard seeds (about 2.5g)
• 1 tsp urad dal (split black lentils), about 6g
• 0.5 tsp cumin seeds (about 2.5g)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly authentic.

• Coconut Oil: Don’t skimp on the coconut oil! It’s a staple in Kerala cuisine and adds a unique flavor you just can’t replicate.
• Moong Dal: Moong dal cooks quickly and adds a lovely texture. It’s the traditional dal used in thoran, but you could experiment (more on that later!).
• Curry Leaves: These little leaves are everything. They add a beautiful aroma and a distinct South Indian flavor. If you can find fresh ones, definitely use them!
• Cabbage: I prefer using green cabbage for this recipe, but you can also use Napa cabbage for a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and finely shred the cabbage. Finely chop the onion, slit the green chillies, and mince the ginger. Having everything prepped makes the cooking process so much smoother.
2. Heat the coconut oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and cumin seeds. Let them sizzle for a few seconds, then add the curry leaves.
3. Now, add the chopped onion, green chillies, and ginger to the pressure cooker. Sauté until the onions turn translucent – about 3-5 minutes.
4. Time for the cabbage and dal! Add the shredded cabbage, moong dal, and salt to the pressure cooker. Add ½ cup (120ml) of water and stir everything well.
5. Close the pressure cooker lid and cook on high heat for 2 whistles. Once done, let the pressure release naturally. This is important – don’t force it!
6. Once the pressure has released, open the cooker and check the consistency. If there’s excess water, simmer uncovered for a few minutes to evaporate it.
7. Finally, garnish with grated coconut and chopped coriander leaves. And that’s it!

Expert Tips

• Don’t Overcook: Overcooked cabbage gets mushy. We want it to retain a little bit of crunch.
• Tempering is Key: The tempering (the process of frying spices in oil) is what builds the flavor base. Don’t rush it!
• Adjust Salt: Salt is crucial. Start with a teaspoon and adjust to your taste.

Variations

• Vegetable Medley: Feel free to add other vegetables like carrots, beans, or peas. My friend, Priya, loves adding a handful of chopped carrots for extra sweetness.
• Spice it Up: If you like things spicy, add an extra green chilli or a pinch of red chilli powder.
• Nutty Twist: A sprinkle of roasted peanuts adds a lovely crunch and nutty flavor.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any animal-derived ingredients.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Use only one green chilli, or remove the seeds before adding.
• Spicy: Add two or three green chillies, or a pinch of red chilli powder.

Festival Adaptations (Onam/Vishnu Festival)

Cabbage Thoran is a common dish served during Onam and Vishnu Festival feasts in Kerala. It’s often part of the sadhya – a vegetarian spread served on a banana leaf.

Serving Suggestions

Cabbage Thoran is incredibly versatile.

• Serve it warm with sambar rice for a classic Kerala meal.
• Enjoy it as a side dish with roti or chapati.
• It’s also delicious with a simple dal and rice.

Storage Instructions

Leftover Cabbage Thoran can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is Thoran and where does it originate from?

Thoran is a traditional Kerala dish made by stir-frying vegetables with coconut oil, spices, and grated coconut. It’s a staple in Kerala cuisine and is known for its simplicity and flavor.

Can I use a different type of dal instead of moong dal?

You can! While moong dal is traditional, you can substitute it with masoor dal (red lentils) or toor dal (split pigeon peas). Keep in mind that cooking times may vary.

How can I adjust the level of spiciness in this thoran?

Adjust the number of green chillies you use, or add a pinch of red chilli powder. Removing the seeds from the green chillies will also reduce the heat.

What is the best way to shred the cabbage for this recipe?

A sharp knife works best! You can also use a mandoline slicer for even shreds.

Can this thoran be made ahead of time?

Yes, you can make it a day ahead. The flavors actually develop even more overnight! Just reheat gently before serving.

Enjoy making this Cabbage Thoran! I hope it brings a little bit of Kerala sunshine to your kitchen. Let me know how it turns out in the comments below!