Cabbage Pulav

About Cabbage Pulav

Ingredients

• Steamed rice 1 cup
• Cabbage, shredded 1 cup
• Oil 1 tbsp
• Mustard seeds ½ tsp
• Split skinless black gram (dhuli urad dal)0½ ½ tsp
• Asafoetida 1 pinch
• Curry leaves a few
• Dried Kashmiri chillies 3
• Onions, chopped ¼ cup
• Turmeric powder 1 pinch
• Split Bengal gram (chana dal) ¼ cup
• Salt to taste
• Lemon juice ½ tsp
• Fresh coriander leaves, chopped 1 tbsp

How to Make Cabbage Pulav (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add mustard seeds and let them splutter.
2. Add split black gram, asafoetida, curry leaves and red chillies and saute for 1 minute or till the black grams turn a light golden.
3. Add onions and turmeric powder and saute for 1 minute.
4. Add cabbage, split Bengal grams and 1 tablespoon water and mix well. Cook over a low heat for 5 minutes or till the cabbage is tender.
5. Add rice, salt and lemon juice, mix well and cook covered for a few minutes.
6. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps