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Spinach-Cabbage Lentil Curry (Palakura-Cabbage Pappu kura)

Pavani
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Side Dish
Cuisine andhra
Servings 34 serving

Ingredients
  

  • 3 cups Spinach – , chopped
  • ½ of head Cabbage – a medium , about 4 cups chopped
  • ½ cup Moong dal (Pesarapappu)
  • 2 cloves Garlic – roughly chopped
  • 2 chilies Green – slit vertically
  • ¼ tsp Turmeric
  • to taste Salt

For tempering:

  • ½ tsp Urad dal (minapappu)
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 2 chilies Dry red – broken
  • 8 - 10 Curry leaves

Instructions
 

  • Soak moong dal in water for about 5-10 minutes (up to half an hour if you have time), in the mean time get the veggies ready.
  • Heat 2tsp oil in a sauté pan, add tempering ingredients and once the seeds start to splutter add moong dal (drained), spinach and cabbage. Add turmeric and mix well.
  • Cover and cook on medium flame stirring occasionally until dal is cooked through and cabbage is cooked through, should take about 15-20 minutes.
  • Season with salt and cook for another minute. Serve with steamed rice or roti.
  • Usually there’s no need to add water to cook the lentils since if are soaked and both cabbage and spinach give out water while cooking. I wanted to finish the dish within 30 minutes, so added about ¼ cup of water along with the veggies which ended up making my dal too mushy. Ideally this is a dry curry where should be able to see the dal whole.

Notes

Lets see what my fellow marathoners have been cooking up for Day 5 of BM#5.
Curry in a hurry under 30 min:Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali,Suma, PJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers:Jayasree, Kamalika, Srivalli