Cabbage Pesara Pappu Kura/Moong Dal Curry

Cabbage pesarapappu kura

This is simple and humble recipe from Andhra cuisine. This curry is prepared with cabbage and yellow gram as main ingredients. Tempering is done with tempering ingredients. Here I present comforting and delicious cabbage pesara pappu kura which can be served as an accompaniment to hot steamed rice. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham 

Course: Accompaniment/side 

Cuisine: Andhra, India 

Servings: 4-6

Ingredients:

Cabbage: 1 no. Medium sized

Yellow gram/moong dal: half cup

Green chillies: 2/3 nos.

Curry leaves: A sprig 

Coriander leaves: few

Tempering:

Oil: 1 1/2 tbsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp 

Bengal gram: 1 tsp 

Black gram: 1 tsp 

Asafoetida: A pinch 

Method of preparation:

🌼. Take one medium sized cabbage , chop them into tiny pieces. 

🌼. Heat kadai and pour oil for tempering. Put all tempering ingredients except asafoetida. When mustard splutter add asafoetida and chopped green chillies.

🌼. Now add chopped cabbage and mix thoroughly. After two minutes add moong dal. Sauté the cabbage mong dal mixture on low flame. Keep the lid. Stir occasionally.

🌼.  When cabbage and moong dal are cooked add chopped coriander leaves and curry leaves. Mix well.

🌼. Now the cabbage pesara pappu curry is ready to serve. Transfer the curry into a serving bowl and serve hot with steamed rice and dollop of ghee.

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