Cabbage and Mung Dahl


  • 2 c. shredded cabbage
  • 1 c. mung dahl (split, blanched mung beans)
  • 3 – 4 green chilies, chopped
  • 1/2 tsp. turmeric
  • salt to taste
  • 1/4 tsp. mustard seed
  • 1/4 tsp. cumin seed
  • 1 – 2 red chilies
  • 4 – 6 curry leaves
  • 1 – 2 cloves garlic, chopped or grated
  • 2 Tbsp. oil
  • 1/4 c. chopped cilantro


  1. Place mung dahl in 2 cups boiling water, add green chilies, turmeric and salt. Cover and simmer for about 10 minutes.
  2. Add cabbage, adding additional water and salt as needed. Cook until tender.
  3. Heat oil in skillet and add cumin seeds, mustard seeds, red chilies, curry leaves and garlic and sauté lightly. Add cilantro. 
  4. Add cooked mung dahl mixture, adding a little water as necessary. Cook until heated and well mixed.

* Serve with rice or roti.

Browse Cook(s): Padmaja Medidi
Browse Theme(s): Indian Sides Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.