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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook the vegetables in water. | 2. Add salt when half-cooked. You will need more than you think you will. | 3. When vegetables are soft, add the cooked dal and asafoetida. | 4. Dry roast 1 teaspoon of urad dal, 2 red chilis, and 1/4 teaspoon black pepper. | 5. Grind the above in a Magic Bullet or other grinder with cumin seeds. When ground, add coconut and enough water to make a thick paste and grind some more. | 6. Add this paste to the cabbage and bring to a boil. The dish should get a thick stew -like consistancy. If necessary add a little bit of rice flour to thicken. | 7. Add the curry leaves and remove from heat. | 8. In a tiny pan heat the oil. Add the mustard seeds. When they turn grey and pop, add the urad dal and cook until it becomes lightly brown. | 9. Add this to the vegetables and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage	2	cups	chopped	44.5	10.324000000000002	2.2784	0.17800000000000002
salt				-	-	-	-
dal	1/4	cup	cooked	-	-	-	-
asafoetida powder	1/4	teaspoon		-	-	-	-
urad dal	1 1/4	1/4		-	-	-	-
red chilies	2			-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
cumin seed	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
coconut	1/4	cup	grated unsweetened	70.8	3.0460000000000003	0.6659999999999999	6.6979999999999995
curry leaf	5 -10			-	-	-	-
vegetable oil	1	teaspoon		39.0773	0.0	0.0	4.5333
mustard seed	1/4	teaspoon		2.54	0.1404	0.1304	0.1812

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.