Simple South Indian Cabbage-Carrot Mixed Curry Recipe

Ingredients

    3 cups cabbage, chopped
    1 cup carrots, cut into small cubes
    3 tsp chana dal (split bengal gram)
    1/4 cup freshly grated coconut
    (or dry grated coconut)
    Salt to taste

For Seasoning

    3-4 tsp vegetable oil
    1/2 tsp mustard seeds (rai)
    1/2 tsp cumin seeds (jeera)
    5-6 curry leaves
    4-5 green chillies, slit and cut into half
    1-2 red chillies, broken into pieces
    1/4 inch piece of ginger, finely grated

Preparation

    Steam the cabbage and carrots with some salt. You can steam them in the microwave ... sprinkle a little water and cover and cook in the microwave for about 4 minutes.

    Boil the chana dal with a little water in the microwave for 4-5 minutes.

    Heat oil in a skillet. Add the mustard and cumin, and fry until the seeds start popping. Then add the green and red chillies, ginger, and curry leaves and saute for a few seconds.

    Add the steamed cabbage and carrot and the chana dal and saute for
    2 minutes on medium heat. Check the salt and add some more if needed.

    Add the grated coconut and cook for a minute or two.

    Serve the cabbage-carrot curry hot with plain white rice and ghee