Quick Moong Dal & Cabbage Recipe – Instant Pot & Stovetop

Last Updated on 2 months by Neha Deshmukh

Quick Moong Dal & Cabbage Recipe – Instant Pot & Stovetop

Hey everyone! I’m so excited to share this super simple, yet incredibly flavorful, Moong Dal & Cabbage recipe with you. It’s one of those dishes I turn to when I want something healthy, comforting, and quick – perfect for a busy weeknight! I first made this when I was trying to incorporate more veggies into our meals, and it quickly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s ready in under 20 minutes (seriously!), packed with nutrients, and incredibly versatile. Whether you’re a seasoned cook or just starting out, you’ll find this recipe easy to follow. Plus, it works beautifully in both the Instant Pot and on the stovetop – talk about convenience!

Ingredients

Here’s what you’ll need to whip up this delicious dish:

• 1 lb green cabbage
• 2 tablespoons moong dal (optional)
• 1.5 tablespoons oil
• 1 teaspoon cumin seeds
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon red chili powder or 1 small green chili, chopped
• 1 teaspoon kosher salt
• 3 tablespoons water (approx. 45ml)
• 0.25 cup cilantro, finely chopped

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Moong Dal: Benefits and Soaking Options

Moong dal (split yellow lentils) adds a lovely protein boost and a subtle nutty flavor. It’s totally optional, though! If you’re short on time, you can skip it. If you do use it, soaking it in about 1/2 cup (120ml) of hot water for 10 minutes while you prep the cabbage helps it cook faster and become creamier.

Cabbage: Choosing the Right Variety

Green cabbage is what I usually use, but you could experiment with red or Savoy cabbage too! Just keep in mind that red cabbage might slightly alter the color of the dish. Look for a cabbage that feels firm and heavy for its size.

Spices: The Role of Turmeric and Red Chili Powder

Turmeric isn’t just for color! It has amazing anti-inflammatory properties and adds a warm, earthy flavor. Red chili powder (or a chopped green chili) brings the heat – adjust to your liking!

Oil: Recommended Types for Flavor

I prefer using a neutral oil like vegetable or canola oil for this recipe, but you could also use mustard oil for a more authentic Indian flavor. Just be mindful that mustard oil has a strong taste.

Regional Variations in Cabbage & Dal Dishes

You’ll find variations of cabbage and dal all over India! In some regions, they add coconut to the mix, while others use different types of lentils. This recipe is a simplified, everyday version that’s easy to adapt to your own tastes.

Step-By-Step Instructions

Alright, let’s get cooking! Here’s how to make this dish using both methods.

Instant Pot Instructions

1. Set your Instant Pot to sauté mode. Add the oil and let it heat up.
2. Once hot, add the cumin seeds and let them sizzle for a few seconds – you’ll smell that lovely aroma! Turn off the sauté function.
3. Add the turmeric, red chili powder, cabbage, salt, and water.
4. If using, gently layer the soaked moong dal on top without stirring. This prevents sticking.
5. Close the lid, set the valve to sealing, and pressure cook for just 1 minute with a quick release.
6. Open the lid carefully, mix everything well, and garnish with fresh cilantro.

Stovetop Instructions

1. Heat the oil in a pan over medium heat.
2. Add the cumin seeds and wait for them to sizzle.
3. Add the turmeric, red chili powder, cabbage, salt, and soaked moong dal (if using).
4. Mix everything well, cover the pan, and cook for about 5 minutes, stirring occasionally.
5. Check the cabbage – if you prefer it softer, cook covered for another 5 minutes.
6. Garnish with cilantro and serve!

Expert Tips

Here are a few tricks I’ve learned over the years:

Achieving the Perfect Cabbage Texture

Don’t overcook the cabbage! You want it to be tender-crisp, not mushy.

Preventing Dal from Sticking

Layering the dal on top in the Instant Pot helps prevent it from sticking to the bottom. Stirring frequently on the stovetop also helps.

Spice Level Adjustment

Feel free to adjust the amount of red chili powder to your preference. Start with less and add more if you like it spicier.

Using Fresh vs. Ground Spices

Freshly ground spices always have a more vibrant flavor, but ground spices are perfectly fine for everyday cooking.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Variations (Mild, Medium, Hot)

• Mild: Omit the red chili powder altogether.
• Medium: Use 1/2 teaspoon of red chili powder.
• Hot: Use 1 teaspoon or more of red chili powder, or add a finely chopped green chili.

Festival Adaptations (Navratri, Ekadashi)

During fasting periods like Navratri or Ekadashi, you can skip the moong dal altogether and use rock salt (sendha namak) instead of regular salt.

Adding Other Vegetables (Carrots, Peas)

Feel free to add other veggies! A handful of grated carrots or frozen peas would be delicious.

Serving Suggestions

This dish is so versatile!

Pairing with Roti or Rice

It’s fantastic with warm roti (Indian flatbread) or a bowl of fluffy rice.

Serving as a Side Dish

It makes a great side dish to any Indian meal.

Serving as a Light Meal

It’s also satisfying enough to enjoy as a light meal on its own. My friend, Priya, loves to have a bowl of this for lunch!

Storage Instructions

Refrigerating Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing for Later Use

You can freeze this dish for up to 2 months. It might lose a little texture upon thawing, but it will still taste great!

Reheating Instructions

Reheat in the microwave or on the stovetop until warmed through.

FAQs

Got questions? I’ve got answers!

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

Yes, you can! Masoor dal (red lentils) or toor dal (split pigeon peas) would also work well.

What if I don’t have an Instant Pot?

No problem! The stovetop method is just as delicious.

Can I add other spices to this recipe?

Absolutely! A pinch of garam masala or amchur (dried mango powder) would add a lovely flavor.

How can I make this dish less spicy?

Reduce or omit the red chili powder. You can also add a touch of sweetness with a pinch of sugar.

Is this recipe suitable for a weight-loss diet?

Yes! It’s low in calories and packed with nutrients.

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

Thinly sliced cabbage strips work best. It cooks more evenly and absorbs the flavors better.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!