Cabbage Moong Dal Fry | Goes Poriyal | Poriyal Varieties

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Cabbage Moong Dal Curry is another one of those poriyals that need a technique in getting it right. Boiled cabbage does not smell very appetizing, so the art is avoid the smell and make the vegetable taste delicious.

And adding Yellow moong dal not only adds protein, but makes it very tasty as well. Cabbage is one of those staple vegetables that get bought every week. When there is no plan to prepare other vegetables, it invariably becomes a cabbage time.
I love kootu with cabbage, other masala stir fries. However the best one to enjoy the taste of cabbage comes with this dish. Cooking the moong dal to the right consistency is very important. I know many would not prefer to relish the cabbage in general, though I must say that they will change when they get to taste this stir fry. This not only makes a great side dish for rice, you can serve it with rotis as well. 
Cabbage Moong Dal Fry
Cabbage Moong Dal Fry

Cabbage Moong Dal Fry

Ingredients Needed:

Cabbage – 1 cup
Split Yellow Moong Dal – handful
Turmeric powder a pinch
Salt to taste

For tempering

Oil – 1 tsp
Green chilies – 2 medium
Mustard Seeds, Urad Dal – 1/4 tsp
Cumin Seeds – 1/2 tsp
Curry leaves few

Fresh Grated Coconut – 2 tsp

How to make the Cabbage Moong dal Fry

Wash and soak the moong dal for 10 mins.

Wash and chop the cabbage finely.

In a pan with just enough water, bring the cabbage to boil. When the cabbage is almost half done, simmer and add the drained moong dal. Cook for 10 mins. Switch off the fire when done.

In a non stick pan, heat with oil, temper with mustard seeds, Urad dal, curry leaves, cumin seeds, slit green chilies. Sauté for couple of mins. Then add the cooked cabbage and mix everything well. Cook for 2 -3 mins, finally season with fresh grated coconut.

Serve on the side with Rice and Sambar.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 18

Cabbage Moong Dal Fry | Goes Poriyal | Poriyal Varieties

Course Main Dish – Dry Sautes
Cuisine Tamil Nadu
Dish Type Dry Side Dishes
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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  1. True if the cabbage is not cooked properly it lends that raw flavor, which no one likes..we normally dont add any daals to veggies..but I think I should start now..a diff menu will be appreciated.

  2. this one is the best combination with any pulusu for me. when ever i make pulusu i make this as a side dish for sure. yes i agree with you cooking cabbage in a perfect way is an art delicious curry Valli.

  3. Moong dal is a nice edition to the poriyal. I have eaten chana dal cabbage combination but never tried moong dal. It looks good though.

  4. I prepared this yesterday.. such a simple yet tasty dish! I'm always on the lookout to make cabbage more appealing..Thanks for sharing this!

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