How to Make Cabbage and dal crumble (Cabbage usili):
Make a coarse paste of drained dals, red chillies, hing, and salt. You can also grind the curry leaves with this if you do not like them whole. Steam this paste. Once cooled, crumble it (if the dal doesn't crumble completely, you can grind it in a mixer).
In a pan, take oil and splutter the mustard seeds.
If you didn't grind the curry leaves earlier, you can add them now along with turmeric powder.
Add cabbage and salt, and cover until it is cooked.
Add the crumble and mix well. Saute for 15-20 minutes in simmer flame.
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Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.