Last week we took a look at cabbage as a great winter vegetable and offered a recipe for Cabbage and Chickpea soup. Here's what we did with the other half of the cabbage--a variant of our Cleansing Kitchari recipe! It was easy to make and quite delicious.
Serves 4 as a one-pot dish or 6-8 with sabji
1 cup split yellow mung dal (available from Indian and Asian markets)
1 cup basmati rice
1/4 cabbage, shredded
1 tomato, chopped
1 tbsp ghee (or sunflower oil for vegans)
1 inch piece of fresh ginger
1 tsp turmeric or 2" fresh turmeric
1 tsp each of powdered fennel, cumin and coriander
6 cups water
1-2 tsp garam masala
See here how to make ghee for this recipe.
Wash mung dal and rice thoroughly. Heat the ghee or oil, add the spices and cook for a minute, taking care not to burn the spices.
Add rice, dal and water and cabbage; then bring to boil. Turn down to simmer for 45 minutes or until mung dal is very soft in pot on stove.
After cooking, add salt to taste. If you live at altitude, cook the mung beans for 45 minutes while soaking the rice, then add the rice and cook for 45 minutes more; or make the kitchari in a pressure cooker.