Paruppu Usli
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups chopped fresh cabbageRed Lentils 0.5 cupsToor Dal (lentil) 1 cupMung dal (split yellow mung beans) (lentil) 1 cupSplit yellow chickpea lentil (Chana Dal) (lentil) 1 cup1 red chilli1 sprig fresh cilantro0.25 tsp Asafoetida (hing)2 tbsp Canola OilSalt to taste
Soak all lentils for 1 hour in warm water.
Lightly steam the cabbage in a covered pot over the stove (can also microwave). Cooked cabbage shouldn't be too limp .Drain all water from the cabbage once steamed.
Coarsely grind the soaked (softened) lentils with the red chilli and the cilantro leaves and the asafoetida, with as little water as possible. Salt to taste.
Put the ground lentils in a colander or steaming vessel, and steam for 10 minutes.
Pour the oil into a hot wok, saute the cabbage for 2-3 minutes, breakdown the lentil cake into a semi powdery texture and put it into the wok and saute it for 2-3 minutes. Garnish with some fresh cilantro leaves.
Serving Size: 6 1-cup servings
Lightly steam the cabbage in a covered pot over the stove (can also microwave). Cooked cabbage shouldn't be too limp .Drain all water from the cabbage once steamed.
Coarsely grind the soaked (softened) lentils with the red chilli and the cilantro leaves and the asafoetida, with as little water as possible. Salt to taste.
Put the ground lentils in a colander or steaming vessel, and steam for 10 minutes.
Pour the oil into a hot wok, saute the cabbage for 2-3 minutes, breakdown the lentil cake into a semi powdery texture and put it into the wok and saute it for 2-3 minutes. Garnish with some fresh cilantro leaves.
Serving Size: 6 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 299.2
- Total Fat: 10.0 g
- Cholesterol: 0.0 mg
- Sodium: 301.3 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 6.7 g
- Protein: 13.9 g
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