Cabbage fry recipe – a healthy protein enriched cabbage vepudu made with moong dal. This lentil & stir fried cabbage dish is not only healthy & delicious but is also easy to make. It can be served with rice, phulka, roti or chapati.
We love this Chinese style stir fried cabbage at home which is a perfect pair with roti or sandwiches. But this moong dal and cabbage is protein packed & is great to enjoy with some rice and ghee.
The entire dish is made by just stir frying and sauteeing. I have not used any water either to cook the lentils or the cabbage. Soaked lentils cook on their own when covered and simmered. If needed you may sprinkle some water.
To get a non-mushy fry, always use cabbage at room temperature and make sure the water is drained thoroughly. Fry it on medium high flame, tossing in between.
It is best to use young cabbage for stir fry for best flavors.
1. Wash and soak moong dal in water for about an hour. After 1 hour drain the dal.
2. Chop cabbage and add them to a bowl of slightly salted warm water. I added a tablespoon of salt to 4 cups of water.
3. Drain it off to a colander. There should be no water left in the cabbage otherwise it will turn mushy when you cook.
4. Add oil to a hot pan. When the oil is hot, add mustard and cumin. When they begin to crackle, add ginger (grated or chopped), curry leaves and slit green chili.
5. Drain water from the dal and add it here. Cook covered on a low heat until the lentils become tender. You can also sprinkle little water if the lentils are too dry.
6. Add cabbage and turmeric. Fry on a medium high flame, rossing in between. Fry till the raw smell of the cabbage goes off.
7. Keep stirring and fry until cabbage turns slightly tender yet crunchy. Add salt and stir fry just before you turn off the heat. If using coconut, sprinkle and mix well. Taste test and add more salt if needed.
Tip: If the cabbage is not young, it won’t cook well. In that case, cover and cook on a low heat until tender. I do not cover and cook as mine turns mushy.
Serve cabbage vepudu with rice or roti.
Ingredients (1 cup = 240ml )
- 2 cups cabbage , shredded
- 3 tablespoons moong dal (pesara pappu)
- ½ to 1 Inch ginger julienned (or 2 to 3 garlic cloves chopped)
- 1 sprig curry leaves
- 1 to 2 green chilies slit or chopped
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- 1 to 2 tbsp oil
- ⅛ teaspoon turmeric
- salt to taste
- 2 tbsp coconut grated
- Rinse and soak dal in water for about an hour. Drain it and set aside.
- Shred cabbage and add to a bowl of salted warm water. Drain the water and rinse well again twice. Drain to a colander and set aside. Make sure there is no water left in the cabbage before cooking.
- Heat oil in a heavy bottom pan. Add mustard and cumin. When they splutter, add curry leaves, green chili and ginger. Fry them till a nice aroma comes out.
- Drain water from the dal and add it here. Cover and cook on a low heat until dal becomes tender. This takes around 3 to 4 mins. Do not add water. If needed sprinkle 1 to 2 tbsps water while cooking.
- Increase the flame to medium high, add cabbage and turmeric. Toss and fry for 3 to 4 mins until cabbage is slightly tender yet crunchy. Troubleshooting: If the cabbage is not young it won't cook well. In that case, cover and cook until it turns tender. But be cautious & don't cover if using young cabbage as it may let out water, making the whole thing mushy.
- Add salt, toss and fry for a min on high flame. If you cook longer after adding salt, it will let out water. So add salt only when cabbage is cooked to your liking.
- If you have grated coconut you can sprinkle it and switch off the stove. Serve cabbage fry with rice or chapathi.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes