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Wednesday, December 12, 2012,4:45 AM by
D.Sumithra

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STIR-FRIED CABBAGE, BENGAL GRAM AND COCONUT

Serves :
2

Preparation Time :
1 hour

Cooking Time :
25 minutes

Preparation Method :

  • Soak the lentils and cook by boiling the salted water for about 45 minutes. Drain and reserve.
  • Heat the oil in a large frying pan, add in the mustard with nigella seeds and cook for 10 seconds.
  • Add in the dried chillies, ginger and curry leaves; cook for further 10 - 20 seconds.
  • Add the cabbage, turmeric with salt and stir-fry for 5 minutes or until the cabbage is crisp yet tender.
  • Stir in the peanuts, lentils, coconut and a little lemon juice. Adjust the seasoning and lemon juice, and serve.

INGREDIENTS

  • 50 grams roasted peanuts, halved or roughly chopped
  • 50 grams unsweetened desiccated coconut
  • 2 tablespoon Bengal gram, washed well
  • 1 tablespoon Cooking oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon nigella seeds
  • 4 dried red chillies, whole
  • 1 tablespoon fresh root ginger, peeled weight, grated into a paste
  • Few fresh curry leaves
  • ¼ white cabbage head, finely shredded
  • ½ teaspoon turmeric
  • Salt, to taste
  • Lemon juice, to taste

3 comments for “Stir-Fried Cabbage, Bengal Gram and Coconut”

  • Posted Saturday, February 11, 2023 at 4:16:56 PM

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