Moong Dal Cabbage Stir-Fry Recipe – Authentic South Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Moong Dal Cabbage Stir-Fry Recipe – Authentic South Indian Side Dish

Hey everyone! If you’re looking for a simple, flavorful side dish that’s packed with goodness, you’ve come to the right place. This Moong Dal Cabbage Stir-Fry is a staple in my family, and I’m so excited to share it with you. It’s a comforting, everyday dish that’s perfect with rice and a dollop of yogurt. I first made this when I was just starting to learn to cook, and it quickly became a go-to because it’s so easy to get right!

Why You’ll Love This Recipe

This stir-fry is more than just a quick meal; it’s a little taste of South India. It’s wonderfully flavorful, with a lovely balance of textures – slightly crunchy cabbage, soft moong dal, and a delightful tempering of spices. Plus, it’s healthy, vegetarian, and comes together in under an hour. What’s not to love?

Ingredients

Here’s what you’ll need to make this delicious Moong Dal Cabbage Stir-Fry:

• 4 cups chopped cabbage
• ½ cup yellow moong dal (pesarapappu) – about 100g
• 1 onion (finely chopped)
• 1 small piece ginger (finely chopped)
• 2 green chilies (slit)
• ¼ tsp turmeric powder
• Salt to taste
• ½ tbsp oil
• ½ tsp mustard seeds
• ¼ tsp cumin seeds
• ¾ tsp urad dal
• 2 dry red chilies (deseeded)
• 2 garlic cloves (crushed)
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Moong Dal: We’re using yellow moong dal here, also known as pesarapappu. It cooks quickly and adds a lovely creaminess to the stir-fry. You can find it at most Indian grocery stores, or online.
• Spice Levels: South Indian cuisine can vary quite a bit in terms of spice. Feel free to adjust the number of green chilies and red chilies to your liking. My grandmother always added an extra red chili – she loved the heat!
• Curry Leaves: Fresh curry leaves are essential for that authentic South Indian flavor. Don’t skip them! They have a unique aroma and taste that really elevates the dish. If you can’t find fresh, dried curry leaves will work in a pinch, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, par-boil the cabbage with a pinch of turmeric and salt until it’s partially cooked. This helps it cook evenly in the stir-fry. Drain it well and set it aside.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop!
3. Add the cumin seeds and urad dal. Sauté until the urad dal turns golden brown. Keep an eye on it, as it can burn quickly.
4. Next, add the crushed garlic, deseeded red chilies, and curry leaves. Sauté for just about 10 seconds, until fragrant.
5. Stir in the chopped onion, ginger, and slit green chilies. Cook until the onions soften and become translucent.
6. Finally, add the cooked moong dal and par-boiled cabbage. Season with salt and stir-fry for 3-4 minutes, until everything is well combined and heated through.

And that’s it! Your Moong Dal Cabbage Stir-Fry is ready to enjoy.

Expert Tips

• Don’t overcook the cabbage! You want it to retain a little bit of crunch.
• Make sure your pan is hot before adding the mustard seeds. This ensures they splutter properly.
• Adjust the salt to your taste. It’s always easier to add more than to take it away.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustments: If you like it mild, reduce or omit the green chilies and red chilies. For extra heat, add a pinch of cayenne pepper.
• Regional Variations:
  • Tamil Nadu Style: Add a tablespoon of grated coconut towards the end of cooking for a richer flavor.
  • Kerala Style: A pinch of asafoetida (hing) added with the mustard seeds adds a unique aroma. My friend from Kerala always makes it this way!

Serving Suggestions

This Moong Dal Cabbage Stir-Fry is best served hot with:

• Steaming rice
• Rasam (South Indian soup)
• Appadams (crispy lentil wafers)
• A side of yogurt or raita to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What type of rice pairs best with this stir-fry? A simple steamed rice like Sona Masoori or Basmati rice works wonderfully.
• Can I use frozen cabbage in this recipe? Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before using.
• How can I adjust the level of spiciness? Reduce or omit the green chilies and red chilies. You can also remove the seeds from the red chilies to reduce the heat.
• Is it possible to make this dish ahead of time? You can par-boil the cabbage and cook the moong dal ahead of time. Then, just quickly stir-fry everything together when you’re ready to serve.
• What is Urad Dal and where can I find it? Urad dal is a type of black lentil. You can find it at most Indian grocery stores or online. It adds a lovely nutty flavor to the tempering.