Cabbage & Sprouts Curry..

I tasted this cabbage curry at a friends place and thought it was a very nice way of making cabbage curry. She had used boiled chana dal in the curry which gave a nice touch to the curry. I didn't have soaked chana dal when I decided to make this curry, so instead I used lentil sprouts. I also added Meera's Goda Masala that she had sent to me. Thanx to you Meera, I have used it in so many daily curries and enjoyed it.

This curry came out good and I will making it more often when I have cabbage at hand.

Ingredients

Cabbage, chopped fine - 2 cups
Carrot, diced small - 1 no (approx. 3/4 cup)
Peas - 1/2 cup
Lentil Sprouts - 1 cup
Fresh/Frozen grated coconut - 1 tbsp
Green Chillies, slit lengthwise - 3
Curry leaves - 4
Mustard seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Goda Masala - 3/4 tsp
Turmeric powder - a pinch
Salt - to taste

Method

- Cook the lentil sprouts with about 1/2 cup of water in a microwave for 4-5 mins. Drain any extra water.
- Meanwhile, heat about 2 tsps of oil in a pan, add the mustard and cumin seeds and once they crackle, add the curry leaves and green chillies.
- Next, add the cabbage, carrot and peas to the pan. Add the turmeric powder,goda masala & salt and mix everything well. Cover the pan and let it cook with stirring and checking once or twice.
- Once the veggies are almost done, add the cooked lentil sprouts and coconut, mix and cook till done.
- Serve as a side with rice and curry or with rotis.

Note :
- Do not add water while cooking. The moisture given out by the veggies will be enough to get them cooked.
- This dish tastes good dry, so if there is still lot of water, once the veggies are almost done, cook with pan uncovered until the water evaporates.
- My friend had made without goda masala, and it tasted great too, so if you don't have it, make it without it.

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