Cabbage Rice
- Author: saranya
- Prep Time: 10minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Cooked rice (preferably cold, leftover rice)
- Cabbage
- Oil or ghee
- Mustard seeds
- Cumin seeds
- Urad dal (black gram dal)
- Chana dal (split chickpeas)
- Red and green chilies
- Curry leaves
- Turmeric powder
- Asafoetida (hing)
- Salt
- Fresh coriander leaves (optional)
- Saute Tempering Spices: Heat oil or ghee in a pan, add mustard seeds, cumin seeds, urad dal, and chana dal. Sauté until the dals turn golden and the mustard seeds splutter.
- Add Aromatics: Stir in chopped red and green chilies, curry leaves, and a pinch of asafoetida. Sauté for a minute until the chilies release their fragrance.
- Incorporate Cabbage: Add finely shredded or chopped cabbage to the pan. Sauté until the cabbage turns tender and slightly translucent.
- Season with Turmeric: Sprinkle turmeric powder and mix it well with the cabbage and spices.
- Combine with Rice: Mix in the cooked rice and ensure it is evenly coated with the cabbage and spice mixture.
- Season and Garnish: Season the Cabbage Rice with salt and garnish it with fresh coriander leaves for added freshness and flavor.
- Serve and Enjoy: Cabbage Rice is perfect as a standalone dish or pairs wonderfully with yogurt, raita, or pickle. Serve it hot or at room temperature.
