Happy New Year, all of you!! Here is a protein rich stir fry, so easy to make. Let's start out the new year healthy and simple!
Cabbage- 1 cup sliced/chopped
Whole moong -1/2 cup dry (soaked and cooked yields around 1 cup)
Carrot - 1, medium, grated
Green chillies/serranos - 3, sliced, (adjust the number depending on spiciness)
Coconut - 3 - 4 tbsp, fresh grated, optional
Mustard seeds - 1/2 tsp, optional
Dry red chillies - 2 nos
Curry leaves - a few, optional
Oil - 1 tbsp (you can use even lesser, if using a non-stick)
Note: Veggies or whole moong doesn't have to be exact measurements! I eyeball them mostly.
Start with pan on medium heat, adding a tablespoon of oil. When oil is hot, add mustard seeds and let them splutter, now throw in the dry red chillies (Skip this step, if you are not using mustard and red chillies). Add cabbage, carrots, and chillies along with salt, let them cook for 5 mins, stirring occasionally. Make sure the heat is medium or medium low and not to burn the veggies. Once they are cooked, stir in the whole moong and coconut along with curry leaves, check the salt. Switch off the heat once everything is well combined. Best served hot.
Enjoy with rice!
Cheers,
Anjana
Cabbage- 1 cup sliced/chopped
Whole moong -1/2 cup dry (soaked and cooked yields around 1 cup)
Carrot - 1, medium, grated
Green chillies/serranos - 3, sliced, (adjust the number depending on spiciness)
Coconut - 3 - 4 tbsp, fresh grated, optional
Mustard seeds - 1/2 tsp, optional
Dry red chillies - 2 nos
Curry leaves - a few, optional
Oil - 1 tbsp (you can use even lesser, if using a non-stick)
Note: Veggies or whole moong doesn't have to be exact measurements! I eyeball them mostly.
Start with pan on medium heat, adding a tablespoon of oil. When oil is hot, add mustard seeds and let them splutter, now throw in the dry red chillies (Skip this step, if you are not using mustard and red chillies). Add cabbage, carrots, and chillies along with salt, let them cook for 5 mins, stirring occasionally. Make sure the heat is medium or medium low and not to burn the veggies. Once they are cooked, stir in the whole moong and coconut along with curry leaves, check the salt. Switch off the heat once everything is well combined. Best served hot.
Enjoy with rice!
Cheers,
Anjana
