Here is another kind of chutney from my kitchen with a different combination. I usually make cabbage stir fry with this combination, but this time thought of turning it into chutney and it was a success. It tasted so good.
- 1 cup Cabbage, chopped into pieces
- ½ cup yellow split Mung Dal (Pesarapappu)
- 3 or 4 dry Red Chilies
- ¼ tsp Asafetida (Inguva, Hing)
- 1 tsp Oil
- ½ tsp Tamarind Pulp
- ½ tsp Turmeric Powder
- ¼ tsp Mustard Seeds
- ¼ tsp Cumin Seeds
- ¼ tsp Bengal Gram (Pachi Senaga Pappu, Chana Dal)
- ¼ tsp Black Gram (Minapa Pappu, Urad Dal)
Soak mung dal in water for 2 hrs.
In a pan heat oil and add mustard seeds. When they splutter, add cumin seeds + bengal +black grams and fry well. Then add dry red chilies too and stir well.
Later add cabbage, mix well and leave the pan for some time until cabbage loses its raw smell. Sprinkle little water if needed.
Then add soaked mung dal and mix well and leave the pan for some time more. Then turn off the flame.
When cabbage mixture becomes cold, grind it into a fine paste along with tamarind pulp + inguva + salt by adding some water. Don’t add too much water as the chutney should be thick.
Enjoy with hot rice and ghee.
This is my contribution to “Lentils Mela” hosted by Ashwini.
On a different note,
I would also like to thank dear Vidhas for passing me the “You’re a Super Duper Chef” award. Thanks for thinking about me Vidhas!
I would also like to thank dear Archy for passing the “You’re a Sweet” and “Circle of Friends” awards. Thanks for the beautiful awards Archy!