Yellow Lentils and Coconut Steamed Cabbage
This yellow lentils and coconut steamed cabbage is an adaptation of the bengali coconut based slightly sweet cabbage we call Misti Bandakopir Dalna.
I have taken the classic recipe from The Bengali Five Spice and have been tinkering with it for a few days. Mostly, fussing with adding yellow split moong lentils to the mix. They give a nice texture and protein boost to this simple, delicate dish. I have been generally a little anxious as I always am when bracing for change. However, today I finally got this dish exactly the way I had been envisioning it.
The lentils were soft but intact, the cabbage tender crisp and delicately sweetened. The addition of sweet potatoes, instead of regular potatoes also works very well in terms of enhancing the sweetness inherent in the traditional flavors of the dish. It worked well for our usual Sunday dinner. Paired well with the salmon and rice that I had made. If only, I could write up and commit to memory the perfect Sunday suppers that come together.
Among other things, I am planning an Arrangetram or Classical Dance Debut for Deepta. Let me tell you, it is almost easier to plan a small wedding. At least back in the day, our wedding seemed almost easier. I am running into the strangest of snags. May the future get a little saner. The kids have deduced at least four more family dinners, that I am not sure when to make time for. However, for today we have this nice and easy dish.
Other interesting cabbage recipe includes this Ten Minute Salvation Cabbage and Coconut Lime Red Braised Cabbage.
A colorful sweet and savory take on cabbage.
Ingredients
- 3/4 cup yellow split moong lentils
- 1/2 teaspoon turmeric
- 1 and 1/2 teaspoon salt
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 to 3 bay leaves
- 1 stick cinnamon, broken
- 1 tablespoon freshly grated ginger
- 1 pound of green cabbage very finely shredded
- 1 medium sized sweet potato, peeled and thinly sliced
- 1/2 teaspoon cayenne
- 1/2 teaspoon sugar
- 1/4 cup coconut milk
- 1/4 cup finely chopped cilantro
Instructions
- Dry roast the lentils until they are gently brown and aromatic. Add in the turmeric and 1/2 teaspoon salt with about 1 and 1/2 cup water. Cook the lentils until all the water is absorbed. They should be soft but retain all their integrity. Set the lentils aside.
- Heat the oil and add in the cumin seeds and fennel seeds and wait until the seeds begin to sizzle. Add in the bay leaves and the cinnamon.
- After a few seconds add in the ginger and stir well.
- Add in the cabbage, sweet potato and the salt cayenne and sugar.
- Add in the coconut milk and mix well.
- Cover and cook for about 10 minutes, until the cabbage is soft and the milk is absorbed.
- Gently stir in the yellow lentils and gently mix well.
- Garnish with the cilantro and serve.
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