Friday, July 24, 2015

Cabbage & Moth bean Dry Curry

Matki Kalu/Madke Kalu is one of the protein rich legume and popular in North Karnataka, Here I have used Matki Kalu, Alsande Kalu/Cow pea and Cabbage to prepare the dry curry. We in Kannada (Karnataka) call Cow pea as Alsande kalu. (legume).
I feel it is good to add some legumes with the vegetables we cook. It adds nutrition to the curry. This cabbage curry is dry curry and we can have them with chapati, poori, roti or even plain rice.
Lets see some benefits of having cabbage in our diet. 
Cabbage is loaded with powerful natural compounds. Cabbage improves our immunity. It is rich in antioxidants and Vitamin C. It helps and protects our cells from free radical damage and toxins. It is cholesterol free and helps in losing weight. It helps to speed up the healing. It is rich in Vitamin K and that helps in blood clotting. It is rich in folic acid and good for pregnant women. Cabbage is full of fiber and helps to prevent constipation. Eating cabbage will help to keep the digestive system in very good condition.

Please note that people who are facing thyroid problem and prostate problem must avoid eating cabbage as it hinders(makes it difficult or obstruct or slow down) absorption of iodine.

No Onion or Garlic is used in this : Cabbage & Moth bean Dry Curry".

Ingredients :

Cabbage : 1 Bowl (1/2 Cabbage of medium sized cabbage).
Moth Bean/ Matki kalu : 1/2 cup
Cow Pea : 1/2 Cup
Coconut : 1/2 Cup (fresh and grated)
Oil : 1 Tablespoon
Curry Leaves : 6 to 8
Coriander Leaves : 2 Tablespoons
Green chilly : 2
Methi seeds : 1/4 Teaspoon
Mustard Seeds: 1/2 Teaspoon
Urid dal: 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh : a pinch
Turmeric powder : a pinch
Salt : as required.

Method :

1. Wash and cook methi seeds, cow pea and moth bean in a pressure cooker. ( 5 minutes will do).
2. Wash and cut cabbage, green chilly, curry leaves and coriander leaves into thin.
3. Keep a pan on the fire and heat. Add oil. Let it get hot. Add mustard seeds, urid dal.
4. Let the mustard splutter. Add ingh, jeera, curry leaves and cut green chilly. Fry for 10 seconds.
5. Add cut cabbage and stir nicely and cook on low flame. (2 to 3 minutes). Do not add any water.
6. Now add cooked moth bean/matki kalu and cow pea/alasande kalu. (remove extra water if there is in the cooked bean).
7. Add turmeric powder, salt and mix it well. Let it cook till all the water absorb.
8. Add fresh coconut and coriander leaves and mix it nicely and shift the curry to a serving dish.
9. Serve as one of the side dish with other dishes or as you wish to.

Note :

Do not add water from the cooked beans. (If more use it as rasam or soup). Adding more chilly is optional. Adding onions and garlic is also optional. Adding coconut also optional. Adding more oil adds to the taste. You can also soak matki kalu/moth bean and cow pea/ alasande kalu for overnight and then cook. It enriches the taste. ( I did not soak it).
Time: 30 minutes
Serves : 4.

4 comments:

  1. nice to know about the traditional recipe of karnataka

    ReplyDelete
    Replies
    1. Thank You Amritha Roy...for the nice words..

      Delete
  2. I see lots of moth in market in Pune but don't know how to make it..thanks for the recipe..

    ReplyDelete
    Replies
    1. Thank you Moumita Malla..you can use it your cooking..

      Delete

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