Healthy and Nutritious Cabbage-Potato Dal Recipe for Roti

Ingredients

    3/4 cup toor dal (split red gram)
    1/4 tsp turmeric powder
    1 cup cabbage, shredded
    1/2 cup potato, cut into small cubes (with or without peel)
    Salt to taste

For Masala

    4 tsp coriander seeds (dhania)
    1 1/2 tsp cumin seeds (jeera)
    1 1/2 tsp toor dal (split red gram)
    4-5 red chillies
    Asafoetida powder, a pinch
    2 tbsp coconut, dry and grated

For Seasoning

    3-4 tsp vegetable oil
    1 1/2 tsp mustard seeds (rai)
    Asafoetida powder (hing), a pinch
    5-6 curry leaves

Directions

    Cook the toor dal in the pressure cooker with 1 1/4 cups water and a little turmeric powder for 4-5 whistles.

    In a deep saucepan, boil cabbage and potato with 1/4 cup water, salt, and a little turmeric powder.

    While the cabbage and potatoes are cooking, grind the masala for the cabbage-potato dal  with a little water into a coarse paste.

    When the cabbage and potatoes are semi-cooked, add the ground masala and boil for 2-3 minutes until the vegetables and masala are fully cooked.

    Add the cooked dal.

    Heat oil in a small pan for the seasoning. Add hing and mustard seeds. When the seeds start to pop, add the curry leaves and fry for a few seconds. Pour over the dal and stir.

    Let the dal come to a boil.

    Serve the cabbage-potato dal hot with hot rice and ghee or with roti.