Spinach Cabbage Lentil Curry Recipe

Looking for a simple and healthy curry recipe? Then you have to try this spinach cabbage lentil curry. It is an easy and simple side dish that is perfect to serve with any South Indian meal.

Moong dal adds protein and makes this pappu kura a wholesome dish. Try this delicious recipe and I am sure you will love it too.

About the recipe

In Andhra, pappu kura is a quite popular side dish for regular meals. The combination of pappu or dal and kura or vegetable is a healthy and scrumptious one. One of my favorite is this aloo masoor dal and this vegetable kootu.

In this spinach and cabbage lentil curry, I cook the veggies with moong dal. Soaking the pesarapappu or mung dal expedites the making of this dish. This is a very versatile dish. You can change up the vegetables and even the lentils.

Cabbage and spinach is a simple yet delicious combo. The dry curry with this 2 vegetables and lentil comforting and hearty. A perfect side dish to serve with rice or even roti.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here is how to make spinach cabbage pappu kura:

• Spinach and cabbage.
• Moong dal ~ I use split moong dal and soak it for at least 30 seconds to expedite the cooking process. You can also use soaked chana dal to make this spinach and cabbage dal recipe.
• Tempering/ tadka ~ chana & urad dal, mustard & cumin seeds and dry red chilies.
• Curry leaves, green chilies and garlic cloves.
• Turmeric and salt.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make delicious spinach and cabbage recipe:

In a small bowl, soak moong dal in water for at least 15~20 and for up 30 minutes. Drain the water and set aside until ready to use.

Heat oil in a medium size sauté pan on medium heat. Add chana & urad dal, mustard & cumin seeds, dry red chilies and once the seeds start to splutter. Add curry leaves, green chilies and crushed garlic cloves. Cook until aromatic.

Stir in soaked and drained moong dal, spinach and cabbage. Add turmeric and mix well. Cover and cook on medium flame stirring occasionally until dal is cooked through.

Season with salt and cook for another minute. Serve with steamed rice or roti.

Expert Tips

• Soaking moong dal for at least 15~20 minutes will help to expedite the cooking.
• You can also use chana dal instead of moong dal in this pappu kura recipe. Make sure to soak chana dal for at least 30 minutes before using in the recipe.
• Substitute spinach and cabbage with other veggies like broccoli, swiss chard, kale, carrots, green beans and so on.
• For a delicious twist to this cabbage pappu kura recipe, stir in some grated coconut.
• Usually there’s no need to add water to cook the lentils. Soaking the lentils expedited cooking. In addition, cabbage and spinach give out water which helps cooking the lentils further. 
• Store leftover spinach cabbage lentil curry in an airtight container, for up to 3 days.

You might also like

Here are a few more delicious vegetarian spinach recipes that you might like:

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Recipe Card

Spinach Cabbage Lentil Curry

This spinach cabbage lentil curry is a perfect side dish to any South Indian meal. Adding moong dal adds protein and makes it hearty.

Author: Pavani

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Soaking Time:: 30 minutes mins

Total Time: 1 hour hr

Course: Side Dish

Cuisine: andhra

Servings: 4 servings

Ingredients

1x2x3x

• ½ cup Moong dal, rinsed and drained
• 1 tablespoon Oil
• 1 teaspoon Chana dal
• 1 teaspoon Urad dal
• ½ teaspoon Mustard seeds
• ½ teaspoon Cumin seeds
• 2 Dry red chilies, broken
• 8 - 10 Curry leaves
• 2 Green chilies, slit vertically
• 2 Garlic cloves, crushed
• 4 cups Spinach, chopped
• 4 cups Cabbage, chopped (about ½ of a medium head)
• ¼ teaspoon Turmeric
• To taste Salt

Instructions

• In a small bowl, soak moong dal in water for at least 15~20 and for up 30 minutes. Drain the water and set aside until ready to use.
  ½ cup Moong dal, rinsed and drained
• Heat oil in a medium size sauté pan on medium heat. Add chana & urad dal, mustard & cumin seeds, dry red chilies and once the seeds start to splutter. Add curry leaves, green chilies and crushed garlic cloves. Cook for 1~2 minutes or until aromatic.
  1 tablespoon Oil, 1 teaspoon Chana dal, 1 teaspoon Urad dal, ½ teaspoon Mustard seeds, ½ teaspoon Cumin seeds, 2 Dry red chilies, broken, 8 - 10 Curry leaves, 2 Green chilies, slit vertically, 2 Garlic cloves, crushed
• Stir in soaked and drained moong dal, spinach and cabbage. Add turmeric and mix well. Cover and cook on medium flame stirring occasionally until dal is cooked through, about 10~12 minutes.
  4 cups Spinach, chopped, 4 cups Cabbage, chopped (about ½ of a medium head), ¼ teaspoon Turmeric, To taste Salt
• Season with salt and cook for another minute. Serve with steamed rice or roti.

Notes

• Soaking moong dal for at least 15~20 minutes will help to expedite the cooking.
• You can also use chana dal instead of moong dal in this pappu kura recipe. Make sure to soak chana dal for at least 30 minutes before using in the recipe.
• Substitute spinach and cabbage with other veggies like broccoli, swiss chard, kale, carrots, green beans and so on.
• For a delicious twist to this cabbage pappu kura recipe, stir in some grated coconut.
• Usually there’s no need to add water to cook the lentils. Soaking the lentils expedited cooking. In addition, cabbage and spinach give out water which helps cooking the lentils further. 
• Store leftover spinach cabbage lentil curry in an airtight container, for up to 3 days.

Nutrition

Calories: 166kcal | Carbohydrates: 25g | Protein: 9g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 120mg | Potassium: 304mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3026IU | Vitamin C: 77mg | Calcium: 86mg | Iron: 2mg

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