Cabbage and dal crumble (Cabbage usili)

Cabbage and dal crumble (Cabbage usili) is a popular Indian Side Dish
Author :
Category :
Family friendly
Course :
Side Dish
Cuisine :
Technique :
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


Cabbage chopped - 1 cup

Toor Dal (red gram dal) soaked in water for 1 hour (drain the water completely) - 1/4 cup

Chana dal soaked in water for 1 hour (drain the water completely) - 1/4 cup

Red Chillies - 5-6

Curry leaves - 10

Salt to taste

Hing - 1 tsp

Oil - 3 tbsp

Mustard Seeds - 1 tsp

Turmeric powder - 1 tsp


  1. 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).
  2. In a pan, take oil and splutter the mustard seeds.
  3. If you didn't grind the curry leaves earlier, you can add them now along with turmeric powder.
  4. Add cabbage and salt, and cover until it is cooked.
  5. Add the crumble and mix well. Saute for 15-20 minutes in simmer flame.

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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