This recipe has been taking rest in my drafts. I don’t know why I left it there. Anyways, it woke up from its sleep now and ready to be posted. This is another yummy way to eat patoli which can be prepared using different combinations of veggies.
2 cups shredded Cabbage
1 cup Moong Dal (Pesara Pappu)
5 or 6 small Green Chilies
1 tsp Cumin Seeds
½ tsp Turmeric Powder
Some Cilantro leaves
A small piece of Ginger
1 to 2 tbsp Oil
Salt as required
Soak the moong dal for 2 hours and grind into a fine paste by adding very little water along with the green chilies, cumin seeds, ginger, salt and cilantro leaves.
In a non-stick pan, heat the oil and add the moong dal paste. Fry well and leave it for some time on a medium flame with a lid on top. Keep stirring it now and then.
Meanwhile, pressure-cook the shredded cabbage or boil it on stovetop or in microwave until cooked. Add the turmeric powder to this, mix well and keep aside.
When the moong dal paste looses its raw taste, add the cooked cabbage and mix well. Leave it for some time covered. The aroma of this curry when being cooked is so good. Keep stirring the curry now and then so that no lumps will be formed.
After some time turn off the flame when the curry appears cooked. Serve with hot rice. This curry is also the best combination when eaten with Pacchi Pulusu.