Cabbage Moong Curry

Yellow lentils 250 gm
Asafetida a pinch
Green chilies 4
Curry leaves 6
Coriander leaves few
Cabbage 1 cup
Tamarind pulp 1 cup
Oil ½ cup
Salt 1 tsp
Garlic chopped 1 tsp
Mustard seeds 2 tsp
Cumin seeds 2 tsp
Turmeric powder 2 tsp
Chili powder 1 ½ tsp

• Soak 250 gm yellow lentils. Now wash and boil with 4 glasses of water till tender.
• Add 1 cup cabbage, 4 green chilies, 1 ½ tsp chili powder, 2 tsp turmeric, 2 tsp mustard seeds, 2 tsp cumin seeds and 1 tsp salt. Cook for 10 minutes.
• Then add 1 cup tamarind pulp and turn the flame off.
• Also add a pinch of turmeric and few coriander leaves.
• Lastly heat ½ cup oil in pan, add 1 tsp chopped garlic and 6 curry leaves, fry well and pour on top of lentils mixture.

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