Cabbage and Whole Moong Curry

Cabbage and Whole Moong Curry is a gravy dish. It is one of the side dish. We can have them with chapatis, rice, rotis, poori, dosa, idli ect.
I have used Cabbage, whole moong, green chilly and very little spices like ginger and pepper.

No onion or garlic is used in this curry and we can prepare them for any special day. It has mild spicy taste and kids can enjoy eating them. 

Things Needed :

To Cook 
Cabbage : 2 Bowls
Whole Moong : 1 Cup
Methi sees : 1/2 Teaspoon

To Add :
Green chilly : 2
Ginger : an inch
Salt : As required
Turmeric powder : a pinch

Coriander leaves : 2 Tablespoons
Lemon : 1 Teaspoon (Extract)

For Seasoning :
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1 Teaspoon
Pepper : 5 to 6 pods
Curry leaves : 5 to 6
Ingh : a pinch

Ghee : 1 Teaspoon

Method :

1. Wash and pressure cook whole moong/ Green Gran and methi seeds for 5 to 6 minutes and let it cool. 

2. Wash and cut cabbage and cook with little water till soft.

3. Wash and cut green chilly in to two pieces, cut coriander leaves and squeeze out the lemon extract and keep it aside.

4. Keep a big pan on the fire and put cooked cabbage and cooked whole moong. 

5. Add turmeric powder and salt. Mix it well and let it cook nicely for 2 to 3 minutes.

6. Now add grated ginger and mix it well.

7. Add mustard seeds, jeera , green chilly, curry leaves and ingh seasoning and mix it thoroughly. Add water if required.

8. Put off the gas and add lemon extract and cut coriander leaves. Shift the curry to a serving dish. Add a spoon of ghee.

9. Serve with any main dish you prepared.

Note : 

You can add more/less chilly. Hot and spicy curry taste better but not healthy. You can also add 1/2 a teaspoon of turmeric powder. Adding onions and garlic is optional. You can add tomatoes instead of lemon extract . It taste differ. Adding green chilly to a seasoning adds to the taste.
Time : 20 minutes

Serves : 2 to 3