cabbage carrot palya

23rd February 2019

Growing up as a child, dinner was always six o’clock sharp, no later and no earlier. I grew up on the same weekly menu for as long as I lived with my parents and they still, to this day, eat according to this same menu.

This routine seems to be deep-rooted, as I get older I see a pattern emerging; Sunday is pasta night, Monday mornings pepper rasam and in the evening chapati night, Tuesday morning is a garden inspired rasam and Fridays are becoming sandwich night.

On chapati night, I serve this simple dal, a quick guacamole and this cabbage carrot palya. It is a combination which goes well together and has become a regular on the table for years now.

I prefer to keep this palya simple, as it is normally served with other complex dishes. For a more deeply flavoured dish, add 1 tsp finely grated ginger, roughly chopped toasted cashews and a squeeze of lemon towards the end of cooking.

cabbage carrot palya

Preparation – 20 minutes

Serves 3 – 4, as a side dish

ingredients

2 Tbsp peanut or coconut oil

½ tsp black mustard seeds

1 Tbsp split channa dal

1 tsp split urad dal

12 curry leaves

2 – 4 Tbsp water

3 cups/200g finely chopped cabbage

1 cup/80g loosely grated carrot

1 tsp fine rock salt

1 tsp jaggery

¼ cup/20g dried shredded coconut

to serve 

one pot dal

chapati

preparation 

1.  Finely chop the cabbage, peel and grate the carrot using the larger side of a box grater – set aside.

2.  In a medium skillet, on medium-high heat add the oil and mustard seeds; when the seeds start to splatter and pop, add the channa and urad dal – fry until both dals are golden-brown.

3.  Add in curry leaves and fry for a few seconds.

4.  Turn down the heat, pour in the water and immediately add the cabbage. Cover and simmer the cabbage until cooked but still firm, stirring every few minutes – approximately 4 minutes. If there is any liquid left on the bottom, uncover and increase the heat to high until it has evaporated.

5.  Stir in the grated carrot – cook 1 – 2 minutes more, uncovered, stirring until the carrot is soft.

6.  Season with salt and jaggery, sprinkle in the dried coconut – combine well. If you like, add a small amount of finely chopped fresh coriander.

suggestions 

Use a variety of cabbage (Savoy Cabbage) with dark outer leaves for a variation in deep greens. It doesn’t affect the taste but the contrast is lovely.

variations 

In spring, add in fresh green sweet peas, when adding the cabbage.

Replace the carrot with finely chopped fenugreek leaves.

Print Friendly, PDF & Email

0 comments

Leave a Comment

All rights reserved © Goodness is…. · Theme by Blogmilk + Coded by Brandi Bernoskie