CABBAGE USILI

INGREDIENTS:

Cabbage	2 cups chopped
Chana dal	¼ cup
Toor dal	¼ cup
Dry Red chili	1
Salt	To taste
Asafetida	1-2 pinch
Turmeric powder	¼ tsp
Mustard seeds	½ tsp
Oil	1 tbsp

METHOD:

• Wash and soak chana dal, toor dal and dry red chili in enough water for 1-2 hour.
• Drain the water off the dals and grind the dals into a coarse paste. Add salt, asafetida and mix well.
• Steam the dal mixture for 10-15 mins until cooked.
• Once cooked, let the dal mixture cool down. After it has cooled down, pulse the mixture in blender for couple of times so that a mixture is powdered nicely. Don’t pulse too much or else the mixture will turn gooey and lumpy.
• Chop the cabbage into small pieces. Alternatively the cabbage can be sliced finely.
• In a thick kadhai, add the chopped cabbage, salt, turmeric powder and enough water. Cook until the cabbage is done. Remember salt is added to dal mixture also.
• Keep aside the cooked cabbage. In the same pan add oil and mustard seeds. Once seeds splutter, add the powdered dal mixture and slightly roast.
• Add the cooked cabbage and mix well. Saute the cabbage usili for 2-3 mins until well combined.
• Serve warm with rasam and rice.