Red/purple cabbage pappu kura Red /purple cabbage subzi with moong dal )

The red cabbage (purple leaved varieties) is a kind of cabbage and is also known as purple cabbage, red kraut, or blue kraut (as it turns blue after cooking). To retain the red color, it is necessary to add lemon juice or vinegar to the recipe.

Red cabbage is commonly grown in Northern Europe, throughout the Americas, in China and Africa. Now red cabbage is being grown in some parts of India also. We can buy red cabbage in many super markets in India.

When it comes to health benefits of red cabbage, they are innumerable.

Red cabbage is a good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. It also has magnesium, calcium and niacin.

Red cabbage contains a lot of vitamin C which is crucial antioxidant. So consuming red cabbage boosts the immune system, fights inflammation and arthritis. Consumption of red cabbage aids healthy bones and reduces the risk of osteoporosis. Because of its high fiber content, it promotes a healthy gut.

Uncooked red/purple cabbage is most commonly eaten in salads. But, there are quite a few Indian recipes also. I tried adding moong dal and make a subzi. As both cabbage and dal are very good for health and very little oil is used, it is a very healthy recipe.

Ingredients:

•      Purple cabbage (medium size to get 2 cups chopped cabbage)
•      1/2 cup moong dal (without skin)
•      1/2 Tsp. turmeric powder
•      Salt to taste
•      Few curry leaves

Seasoning:

•      2 red chiles
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      1/2 Tsp. jeera seeds
•      Pinch hing (asafetida)
•      2 Tsp. oil

Directions:

1.      Soak dal in water for about an hour.
2.      Wash the cabbage and remove outer leaves if necessary.
3.      Chop it uniformly.
4.      Cook moong dal either in a microwave or directly so that it is just parboiled.
5.      Drain and keep it.
6.      Heat oil in a pan. 
7.      When oil is hot, add red chiles.
8.      Add urad dal, mustard and jeera seeds.
9.      After 2 minutes add hing and add curry leaves.
10.      Add chopped cabbage and mix well.
11.      Add the dal to the cabbage and stir well.
12.      Cover and cook on low heat for 4 to 5 minutes.
13.      Keep stirring regularly.
14.      When the pieces of cabbage and dal are soft to touch, stop cooking.
15.      Transfer to a serving dish.
16.      This subzi is a good side dish for rice and roti.
17.      Precooking dal is optional. If you want, you can avoid cooking before and add the soaked dal directly.