Go Back
+ servings
Blue bowl with spinach cabbage lentil curry.

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
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Soaking Time:: 30 minutes
Total Time: 1 hour
Course: Side Dish
Cuisine: andhra
Servings: 4 servings

Ingredients

  • 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
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!