vegetarian

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 cabbage

1 medium/80g 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 – measuring 3 cups, peel and grate the carrot using the larger side of a box grater – measuring 1 cup. Set aside.

2.  In a skillet, on medium-high heat, add the oil and mustard seeds; when the seeds turn grey and pop, add the channa and urad dal – fry until both dals are golden-brown, then add the curry leaves and fry for a few seconds.

3.  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.

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

5.  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.

zucchini spinach palya

14th August 2013

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TODAY

it is in the little wonders,  the hidden treasures,  it’s in all things,

the big and small, in the ordinary and the extraordinary.

The light, the color……go outside and see for yourself,

and breathe into it…..

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zucchini spinach palya

Inspired by a dish Jonathan made for me on my birthday.

Summer squashes – zucchini, scaloppine, yellow crookneck – are light, cool, and easy to digest. Perfect for relieving pitta, especially on a hot summer day.  And with warming spices like mustard seed or cumin, they balance kapha and vata.

ingredients 

350g dark leafy greens eg young leaves of spinach, chard, beetroot and or kale

2  medium-sized zucchinis

¼ cup freshly shredded coconut (2 Tbsp dry coconut)

½ tsp rock salt

2 tsp jaggery

for the voggarane

2 Tbsp peanut oil

1 tsp urad dal – split and husked white dal

1 tsp chana dal – a split and husked relative of the chickpeas

1 tsp cumin seeds

preparation 

1.  Wash the urad and channa dal in water, then cover with fresh water and leave to stand for 1 hour – drain and set aside.

2.  Remove the course stems from the leafy greens and steam until just wilted and slightly soft – set aside to cool, then squeeze out excess water and slice into thin slivers.

3.  Chop the zucchini into small pieces – set aside.

for the voggarane

4.  Heat the oil in a skillet over medium heat, add the channa and urad dal – fry until golden-brown, then add cumin seeds, fry for 30 seconds.

5.  Add the zucchini and stir until the desired tenderness.

6.  Add salt, jaggery and coconut and combine well, then stir in the spinach until well combined.

Serve with millet and a beetroot salad, and a simple golden dal.

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