Cabbage and Moong Dal Soup

A disclosure: If you are South Indian and know what a cabbage curry is, you are not going to be too keen on trying this one out. Between this and the curry, I would take the curry anytime. The ingredients are almost the same: the dal/lentils, the spices and the cabbage. But what makes this, ahem, different, is that it is a stand-alone. You do not need to sync it up with rice or gravy. And it preserves the cabbage juices all that more. And it is light and flavorful and easy on your time.

Serves 2-3 persons

Preparation Time: 20 minutes

 Ingredients:

1 medium head of cabbage, finely chopped

1 cup moong dal (or) green lentils, soaked overnight, drained and rinsed

1 medium red onion, chopped

1 small piece of ginger, chopped

2-3 pods of garlic, chopped

1 tsp ginger garlic paste

3 jalapeno peppers or 2 Indian green chillies, chopped

1 tsp cumin powder

1 tsp coriander powder

1/ tsp garam masala powder

2 cups vegetable stock/broth
1 cup water

2 tbsp olive oil

 Salt

Black Pepper

Instructions:

 1) If you have a pressure cooker, cook the dal/lentils along with a little water and salt on a medium-low till it is well cooked. If you are using the stove top, bring the water to boil in a small pan, add the dal/lentils and bring to a boil again. Turn down the heat and cook on medium high for 7-10 minutes till the dal is soft and mushy.

2) Heat the oil on medium low in a saute pan and toss in the onions, garlic, ginger, jalapenos/green chillies, ginger garlic paste and the garam masala powder/ Fry for 2-3 minutes till the raw smell of the garlic is gone.

3) Puree along with the cooked dal/lentils.

4) In a large stock pot, bring the stock/broth to a boil, add the shredded cabbage and the dal puree.

5) Add salt, bring to a boil, and turn down heat to simmer for 15 minutes till the cabbage is well done.

6) Add the cumin powder and coriander powder and simmer for 5 more minutes.

7) Turn off heat. taste for salt and add black pepper powder/

8) Serve garnished with chopped cilantro.