Mung Bean and Cabbage Kadhi Recipe
Prep time
Cook time
Total time
Ingredients
For making Gravy
- Yogurt- 1 cup
- Gram flour or Besan- ¼ cup
- Turmeric powder- ¼ tsp
- Chili powder- 1 tsp
- Coriander powder- 1 tsp
- Salt- to taste
- Water- 2 cups
For making Kadhi
- Oil- ½ tbsp
- Cabbage, shredded- 2 cups
- Cooked Mung bean- 1 cup
For making seasoning or tempering
- Ghee-1 tbsp
- Mustards seeds- 1 tsp
- Cumin seeds- 1 tsp
- Whole dry red chilies- 2
- Curry leaves- 1 sprig
Instructions
- In a pressure cooker, cook 1 cup mung bean in 2 cups water till 2 whistles. Keep aside the cooked mung bean.
- Place a pan over medium heat, add oil.
- Add shredded cabbage along with ¼ cup water and a few pinches of salt, cook covered till cabbage turns tender for about 10 to 15 minutes. Keep aside the cooked cabbage.
- In a large non-stick saucepan, whisk yogurt and gram flour together without any lumps.
- Add turmeric powder, chili powder, coriander powder, salt and water to the yogurt mixture, combine well using a whisk without any lumps and smooth.
- Place the pan over medium heat and cook the yogurt-gram flour mixture. Keep stirring to avoid the formation of lumps.
- Cook till the mixture starts to boil. Lower the heat and simmer for 5 minutes.
- Add 1 cup cooked mung bean and cooked cabbage into the gravy, combine well and cook for a few minutes.
- Taste and add salt if needed.
- Remove the pan from the heat and keep it covered.
- Place a small frying pan over medium heat, add ghee.
- When the ghee turns hot, add mustard seeds, let it splutter.
- Add cumin seeds, whole dry red chilies and curry leaves, saute for a few seconds.
- Remove the pan from the heat and pour the seasoning over the prepared mung bean and cabbage kadhi. Keep the mixture covered for a few minutes.
- This can be served as a soup or along with rice or roti.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/mung-bean-and-cabbage-kadhi-recipe/