Kerala · Lunch, Dinner
Cabbage thoran with rice and dal
Finely shredded cabbage stir-fried with coconut and mustard seeds, Kerala style, with rice and dal.
- Calories
- 510 kcal
- Protein
- 14 g
- Carbs
- 74 g
- Fat
- 17 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: mustard, coconut.
Ingredients
- 50 g Basmati rice
- 25 g Toor dal
- 180 g Cabbage
- 30 g Fresh coconut
- ¼ tsp Mustard seeds
- 5 g Urad dal
- ½ chilli Green chillies
- 2 g Curry leaves
- ½ tbsp Coconut oil
- ¼ tsp Turmeric
- ¼ tsp Salt
Method
- Cook the rice until tender and simmer the toor dal separately until soft; set both aside.
- Heat the coconut oil, splutter mustard seeds, fry the urad dal golden, and add curry leaves and green chilli.
- Add the cabbage and turmeric, and stir-fry over medium heat for 8 minutes until just tender.
- Stir in the grated coconut and cook 2 minutes more.
- Season with salt and serve with the rice and dal.
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