Cabbage Masala is a flavorful and hearty dish that’s packed with the bold flavors of spices and a hint of tanginess from tamarind. This simple yet delicious recipe is perfect as a side dish for rice or with any tiffin items With its vibrant flavors and easy preparation, cabbage masala is sure to become a favorite in your kitchen. Follow this step-by-step recipe to create a wonderful dish full of taste and texture.
Personal Touch
This Cabbage Masala is one of my favorite side dishes for Rasam and rice. The blended masala adds a unique and delightful taste that distinguishes it from the usual cabbage kootu. Plus, it’s spicier than the normal poriyal, so you might feel free to adjust the spiciness level according to your taste. The tanginess of the rasam and the spiciness of this cabbage masala make an excellent duo!
Note on Oil Choice
I intentionally used coconut oil for the flavor, aroma, and health benefits it brings to the dish. Furthermore, its unique richness enhances the masala, giving it a distinct South Indian flair. However, if you prefer a different taste, you can choose normal cooking oil, such as vegetable or canola oil; it will work well too. Ultimately, the main goal is to enjoy the cooking process and adjust the recipe to suit your preferences!
Avoid Overcooking the Cabbage Masala
One important thing to remember when making cabbage masala is not to overcook the cabbage, or you’ll end up with a soggy dish. Overcooking makes the cabbage release a lot of water, which we don’t want. The goal is to keep the cabbage just nicely cooked and crunchy, without any sogginess. So, keep an eye on it and feel free to turn off the heat when you think the cabbage is almost done. It’ll keep cooking in the hot pan even after the heat is off, so turning it off a bit early is a good idea!
Serving Suggestions for Cabbage Masala
Cabbage Masala pairs wonderfully with:
Substitutions
- Potatoes:
- Substitute potatoes for cabbage. Simply boil, peel, and cut the potatoes into bite-sized pieces. Follow the same method, adding potatoes instead of cabbage.
- You can also use both cabbage and potatoes together.
- Beetroots:
- Use steamed or pressure-cooked beetroots cut into small pieces. Steam the beetroots for 10 minutes or pressure cook for 2 whistles, then follow the same steps as mentioned in the recipe.
I hope you enjoy making and savoring this delicious Cabbage Masala. Don’t forget to share your cooking experiences and any tweaks you made in the comments below! Happy cooking!
Cabbage Masala
Description
This delightful Toor Dal with Cabbage is a warm and comforting dish that blends the rich flavors of lentils with the freshness of cabbage. Packed with protein and dietary fiber, this recipe is wholesome and full of aromatic spices and coconut, making it ideal for any meal. The tangy tamarind extract adds a zesty twist to the dish, enhancing its overall flavour. The tempering process brings out the depth of taste, turning this recipe into a delightful culinary experience. Serve this vibrant dish with steamed rice or warm rotis for a satisfying and nutritious meal.
Ingredients for the Cabbage Masala
Instructions on how to make the Cabbage Masala Recipe with step-by-step photos
Instructions on how to make the Cabbage Masala
Instructions on how to make the Cabbage Masala with step-by-step photos
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Prepare the Toor Dal
In a bowl, add the toor dal and rinse thoroughly before soaking it for 20 minutes.
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Meanwhile, soak the dried red chillies in hot water for at least 15 minutes.
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Grind the Masala
In a mixer jar, add the grated coconut, peppercorns, cumin seeds, and coriander seeds. Grind them coarsely.
Add a little water and the soaked red chillies, then grind the mixture until smooth.
Set this ground masala aside.
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Extract Tamarind Water
In a bowl, add the gooseberry-sized tamarind and a little hot water.
Extract the tamarind water and set it aside.
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Cook the Toor Dal
In a pressure cooker, add the soaked toor dal and 1.5 cups of water.
Pressure cook for 4 whistles. Once the pressure settles, open the lid and cook the dal again until most of the water is absorbed. Set this aside.
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Tempering and Cooking
In a pan, heat 2 tbsp of coconut oil. Add the mustard seeds and urad dal, and let them temper.
Add the sliced onion and sauté on medium flame for a few seconds.
Add the curry leaves and sauté again on medium flame for 2 minutes.
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Now, add the ground chilli paste and sauté on low flame for 6-7 minutes until the oil separates.
Add 3/4 tsp of salt (or to taste) and mix well.
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Add the shredded cabbage and sauté on medium flame for 3 minutes until the masala coats the cabbage well.
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Add the cooked dal and combine well. Then, add the tamarind extract and sauté on medium flame for another 2 minutes. Switch off the flame.
