Mung beans and cabbage are both flavorful in their own way and this recipe brings out the best in both. What I enjoy the most in this recipe, is its simplicity. In spite of a short ingredient list and an equally short cook time, this dish will manage to impress you. The other thing I love about this recipe is that it is a good source of fiber and protein, thanks to veggies and lentils. All in all, it makes for a great week-day recipe.
Lentils & Veggies
Generally, Indian dishes, more so South Indian, include a lot of lentil and veggie-based recipes. I think this works out great on two fronts. Not only do they taste great, but they also provide the protein that vegetarians need. This combination tends to make the diet more balanced and wholesome. There are several lentil and veggie-based recipes which work as either curries, or dals. In this context, I’m referring to curries as dry dishes and dal as somewhat more wet, soup-like.
Cabbage Mung Curry
Just as with other lentil-based curries, this dish is somewhat dry. The tempering includes curry leaves, urad dal, cumin and mustard seeds, red and green chili pepper. I enjoy the flavor that this tempering brings in, along with a pinch of asafetida. In fact, there is no other spice added to this recipe. While it is straightforward cooking this on a stove top, I find that it cooks better in an Instant Pot (IP). It is a two-step process on a stove top. You cook the lentils and veggies separately and then add to the tempering. In the IP you do everything in one go.
Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6. Yellow mung is a good source of vegetarian protein.
Check out our other lentil and vegetable-based recipes here:
- Andhra Tomato Pappu – Delicious Tomato Lentil Dal
- Tomato Fenugreek Dal
- South Indian Palak Dal – Spinach & Lentils Stew
- Mamidikaya Pappu- Raw Mango Dal
- Rainbow Chard Red Lentil Stew
- Sambar-Hearty Lentil & Veggie Soup
- Opo Squash Yellow Mung Curry
- Blended Chickpeas & Cluster Bean Curry
- Cabbage Kootu: Cabbage & Lentil Stew
- Instant Pot Moringa Leaf Dal
- Hearty Sarson Panchratna Dal
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Flavorful Cabbage-Mung Curry
Ingredients
- 2 Cups Cabbage - Fine cut
- 1/2 Cup Yellow Mung - Washed, soaked for 1 hour
- 1/4 Teaspoon Asafoetida (Hing)
- 1/4 Teaspoon Sea Salt - Or to taste
- 1 Tablespoon Coconut Oil - Expeller pressed
- 1/3 Cup Filtered water
Tempering
- 6-8 Leaves Curry Leaves
- 1/2 Teaspoon Mustard Seeds
- 1/2 Teaspoon Cumin Seeds
- 1/2 Pepper Dry Red Chili
- 1 Pepper Green Chili Pepper
Instructions
- Wash mung beans well and soak them in water for 1 hour. Drain the water.
- Set IP to 'sauté' mode, add oil. Once the 'hot' sign shows up, add tempering ingredients (curry leaves, dry chili pepper, green chili pepper, cumin and mustard seeds), cook for a minute. Add cabbage, hing, salt and sauté for a couple of minutes.
- Add soaked mung beans and mix well. Add filtered water, close lid and set IP to 'steam' mode for 3 minutes.
- Wait for natural release, remove lid and mix.
- Transfer to a serving container.
