Garlic and Cabbage Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 1/2 cup - Cooked moong dal
  • 1/4 cup - Cabbage (chopped)
  • 4 - Garlic cloves (crushed)
  • 1 - Tomato(crushed)
  • 1 tsp - Rasam powder
  • 1/2 tsp - Lemon juice
  • Few curry leaves
  • 1 tsp - Mustard seeds + urad dal
  • 2 - Dry red chillies
  • 1/4 tsp - Asafetida powder
  • 1 tbsp - Coriander leaves (chopped)
  • Oil
  • Salt

How to Make Garlic and Cabbage Rasam

  • Take the cooked moong dal, crushed tomato, rasam powder in a bowl.
  • Add enough water and keep aside.
  • Now heat enough oil in a pan. Fry the mustard seeds, urad dal, curry leaves, dry red chillies, asafoetida powder.
  • Add the crushed garlic. Fry until they turn brown.
  • Add the chopped cabbage and salt. Cook everything for few minutes until the cabbage turns soft.
  • Now add the already prepared dal-tomato mixture to the cooking cabbages (add salt if needed).
  • Once it starts boiling, turn off the stove.
  • Add the chopped coriander leaves, lemon juice and serve hot.
  • Recipe courtesy: Priya Easy and Tasty Recipes