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
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.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.