Ariso Recipes
Coconut Cabbage Lentil Stew
Last update date: February 24, 2012
Immerse yourself in the gourmet experience of Coconut Cabbage Lentil Stew. This dish is a sensory celebration of culinary finesse, featuring Red Cabbage (Brassica oleracea var. capitata f. rubra), Yellow Moong Split (Mung Dal). Beyond taste, it's elevating your well-being with every bite. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.35 minutes.
Tamil Nadu
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Ingredients
2
How To Cook?
1
To prepare coconut cabbage lentil stew, start by placing the chopped red cabbage into a pressure cooker. add 2 tablespoons of water, a pinch of salt, and 1/2 teaspoon of turmeric powder. pressure cook for 1 whistle.
2
Turn off the heat and immediately release the pressure by running the cooker under cold water. this step prevents overcooking of the cabbage. transfer the cooked cabbage to a bowl and set it aside.
3
In the same pressure cooker, add the washed yellow moong split dal along with 1/2 teaspoon of turmeric powder and 1 cup of water. pressure cook for 2 to 3 whistles.
4
After the whistles, turn off the heat, allow the pressure to release naturally, and keep the cooked dal aside.
5
In a mixer grinder, combine grated fresh coconut, cumin seeds, and black peppercorns with 1/4 cup of warm water. grind the mixture into a smooth paste. this will be your coconut masala for the stew.
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