Cabbage and dal crumble (Cabbage usili)

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 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

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.