web analytics

Cabbage-Potato Dal

| March 9, 2013 Comment

cabbage-potato dal

Cabbage-Potato Dal is a vegetarian cabbage soup recipe that’s full of nutrition. Cabbage and potatoes are a wonderful source of potassium and are foods that lower blood pressure naturally. Cabbage is also rich in calcium.

Servings: 4
Cooking Time: 20 minutes


  • 3/4 cup toor dal (split red gram)
  • 1/4 tsp turmeric powder
  • 1 cup cabbage, shredded
  • 1/2 cup potato, cut into small cubes (with or without peel)
  • Salt to taste

For Masala

  • 4 tsp coriander seeds (dhania)
  • 1 1/2 tsp cumin seeds (jeera)
  • 1 1/2 tsp toor dal (split red gram)
  • 4-5 red chillies
  • Asafoetida powder, a pinch
  • 2 tbsp coconut, dry and grated

For Seasoning

  • 3-4 tsp vegetable oil
  • 1 1/2 tsp mustard seeds (rai)
  • Asafoetida powder (hing), a pinch
  • 5-6 curry leaves


  1. Cook the toor dal in the pressure cooker with 1 1/4 cups water and a little turmeric powder for 4-5 whistles.
  2. In a deep saucepan, boil cabbage and potato with 1/4 cup water, salt, and a little turmeric powder.
  3. While the cabbage and potatoes are cooking, grind the masala for the cabbage-potato dal with a little water into a coarse paste.
  4. When the cabbage and potatoes are semi-cooked, add the ground masala and boil for 2-3 minutes until the vegetables and masala are fully cooked.
  5. Add the cooked dal along with salt.
  6. Heat oil in a small pan for the seasoning. Add hing and mustard seeds. When the seeds start to pop, add the curry leaves and fry for a few seconds. Pour over the dal and stir.
  7. Let the dal come to a boil.
  8. Serve the cabbage-potato dal hot with hot rice and ghee or with roti.

Category: Dals and Soups, Dals and Soups - No-Onion No-Garlic, Vegan Dals and Soups

Leave a comment