Cabbage Sambhar

This is a simple South Indian gravy and best had with steamed rice and fried papad.

Cook Time: 1 hr

Ingredients

• 1/4 cup Tur dal

• 2 cups Water

• 1 cup Cabbage roughly chopped

• Salt, to taste

• 1 tsp Turmeric powder

• 1 lemon sized Tamarind pulp

• 1 tsp Hing

• 2 tsps Sambhar powder

• 1 tsp Jaggery

For making a paste

• 1 tbsp Ghee

• 1 and 1/2 tsp Coriander seeds

• 1 and 1/2 tsp Chana dal

• 1 tsp Urad dal

• 5 Red chillies

• 1/4 tsp Methi seeds

• 1/2 tsp Cumin seeds

• 3 tbsp Fresh grated coconut

For tempering

• 1 tbsp Ghee

• 1 tsp Mustard seeds

• 5-7 Curry leaves

• 3 Red chillies

• Finely chopped coriander leaves, for garnish

Instructions

For the paste :

1. In a pan take 1 tbsp ghee and roast coriander seeds, chana dal, urad dal, chillies, methi seeds and cumin seeds till light brown

2. Add the grated coconut, sauté for a minute and switch off the flame

3. Make a paste of this by adding little water and keep aside

4. In a pressure cooker, add tur dal and turmeric powder and cook for 4-5 whistles till well cooked, mash and keep aside

5. In a pan take tamarind pulp, add salt, turmeric powder, hing and chopped cabbage and boil till the cabbage is cooked

6. Add the sambhar powder and jaggery and cook for another minute

7. Add the ground paste and the cooked dal and cook till well blended

8. In a tempering pan, take ghee and splutter mustard seeds, red chillies and curry leaves

9. Add this to the sambhar and garnish with finely chopped coriander leaves

10. Serve hot with steamed rice and roasted potatoes or raw bananas