2 cups chopped Cabbagge
½ cup Moong Dal soaked for 1 -2 hours and drained
2 green chillies finely chopped
Juice of ½ a lemon
2 tablespoon grated coconut
½ teaspoon mustard
½ teaspoon oil
Few curry leaves
Salt to taste
1. Soak Moong Dal for 1 -2 hours. Drain the water.
2. Mix chopped cabbagge, moong dal, green chillies, lemon juice, corriander leaves, and grated coconut. Add Salt to taste.
3. Heat oil; temper the mustard seeds, and curry leaves and add to the above mixture.
I have submitted this recipe in the Walk Through Memory Lane (WTML) event of Gayathiri’s Cookspot happening at Shruti’s Rasoi.
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