Preparation Time: 10 minutes

Cooking Time: 10 minutes

  • 1 cup steamed basmati rice
  • 1 cup shredded cabbage
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal (split black lentils)
  • a pinch of asafoetida
  • 4 to 5 curry leaves
  • 3 whole dry kashmiri red chillies broken into pieces
  • 1/4 cup onions, thinly sliced
  • a pinch of turmeric powder
  • 1/2 tsp lemon juice
  • 1/4 cup chana dal (split bengal gram) parboiled
  • 1 tbsp chopped coriander
  • 1 tsp oil
  • salt to taste
  • Heat the oil in a non-stick pan.
  • Add the mustard seeds and allow them to crackle.
  • Add the urad dal, asafoetida, curry leaves and dry red chillies and cook for 1 minute till the urad dal turns pink.
  • Add the onions and turmeric powder and cook for another minute.
  • Add the cabbage, chana dal, salt and 1 tablespoon water.
  • Cook over a low flame for 5 minutes or till the cabbage is tender.
  • Add the rice and lemon juice, mix well and cook covered for a few minutes.
  • Serve hot garnished with chopped coriander leaves.
Makes 2 servings.