Cabbage and Moong Dal Salad

Cabbage and Moong Dal sauteed with chilli and curry leaves and served garnished with coriander, coconut, sugar and lemon juice.

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Rich in protein, fibre and iron, this simple salad is good for a mid morning or a late afternoon snack. It will tickle your taste buds and satisfy your hunger pangs without giving you any empty calories. You can have it for lunch as a side dish or take it to work as this salad, holds well without refrigeration for a couple of hours.

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Makes 4 servings


2 cups cabbage , chopped
1/3 cup yellow moong dal (split yellow gram) , soaked for 2 to 3 hours
1/2 tsp mustard seeds ( rai / sarson)
2 to 3 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1 green chilli , chopped
3 tbsp chopped corriander (dhania)
1 tbsp grated coconut
1 tsp sugar (optional)
1 tsp lemon juice
salt to taste
2 tsp oil

  1. Wash and drain the soaked moong dal. Keep aside.
  2. Heat the oil and add the mustard seeds. When they crackle, add the curry leaves, asafoetida and green chilli and stir.
  3. Add the cabbage, moong dal and salt. Sauté over a high flame for 2 to 3 minutes, till the dal softens a little.
  4. Transfer into a bowl and when it cools slightly, add the coriander, coconut, sugar and lemon juice and mix well.
  5. Serve chilled or at room temperature.
Nutrient values per serving
63 gm 75 kcal 4.1 gm 11.5 gm 1.4 gm 211.1 mcg 54.9 mg 31.7 mg 0.9 mg 27.6 mcg 0.7 gm
RECIPE SOURCE : Pregnancy CookbookBuy this cookbook
1 review received for Cabbage and Moong Dal Salad

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 Reviewed By
Leena_DhootDecember 30, 2010

Healthy salad with lots of flavour. The tempering gives it added flavour and texture. Thanks for the recipe.

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Reviewed December 30, 2010by Leena_Dhoot

Healthy salad with lots of flavour. The tempering gives it added flavour and texture. Thanks for the recipe.

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