Cabbage Foogarth fry with Moong Dal and Parathas

Some tasty Vegetarian food. Really simple recipe and ingredients that are easily accessible and so cheap to make. Lentils, Cabbage and Parathas

This for me is a really great dish that was often done by mum. She had to feed a lot of us on a tight budget. Good thing we lived in India where we often had all our windows and doors open ;)

Instruction and ingredients of how to cook Moong Dal:

• Wash and cook 2 cups of (Moong Dal lentils) with 4 cups of water, add an inch of root turmeric, remove the skin (just drop in the water) and a teaspoon of salt and cook until soft.

• Liquidise and season the lentils

Seasoning for the lentils:

• Chop and fry 1/2 onion

• 2 cloves of garlic (chopped)

• 1 teaspoon of chopped ginger

• 1 teaspoon of chopped fresh turmeric or 1/2 teaspoon of turmeric powder

• Add 1 tsp of Mustard seed (this is optional)

• When the mustard seeds start to pop add chopped tomato and fry till soft

Add to the lentils and stir

Cabbage recipe Ingredients:

• 1/2 Savoy cabbage, this cabbage tends to have a bitterness to it. (use Savoy if you don not mind subtle bitterness taste Optional)

• 1 sweetheart cabbage (use 2 if you don't like savoy cabbage)

• 2 onions

• 1 stalk of curry leaves

• 1 tablespoon of fresh chopped garlic

• 1 teaspoon of chopped ginger

• 1 teaspoon of turmeric powder or fresh turmeric

• 1 teaspoon cumin seeds

• 1 tablespoon of Channa dhal soak in boiling water to soften

• Drain well and pat dry

• Fry all above well

• Add chopped cabbage

• 3 teaspoons of desiccated coconut

• 2 chopped tomatoes

Cabbage Foogarth instruction of how to cook

• Fry onions

• 1/2 teaspoon of turmeric powder or 1 whole teaspoon fresh chopped turmeric

• A stalk of curry leaves

• Tablespoon of fresh chopped garlic

• A teaspoon of chopped ginger

• Teaspoon cumin seeds

• Tablespoon of Channa dhal, (soak in boiling water to soften), drain well and pat dry.

• Fry all above well

• Add chopped cabbage

• 3 teaspoons of desiccated coconut

• 2 chopped tomatoes

• Add a little water and cook till soft

Parathas

• 2 cups all-purpose flour

• I tsp of salt

• 6 tbsp oil + more for smearing on the paratha

• Water

• Mix salt and flour all together

• Add oil to the mixture and mix well

• Make a well using your finger in the dough and add a little warm water at a time

• Knead the dough into a ball

• Cover and set aside for one hour

• Then separate into equal portions and roll into your desired shape

• Fold your shape with oil on each surface (triangles)

• Fry each side on medium heat for about 2-3 minutes smearing the Parathas with oil or ghee.

These are great for breakfast, lunch or dinner and can be had with various fillings. Nice with jam too.