Sometimes i just want to throw all things together in a pot and get something nice to eat. This Moong and cabbage rice is exactly that, a one pot recipe filled with deliciousness.
These days whenever we have friends over for dinner or lunch, i make this moong and cabbage rice instead of a pulao. It is easy, simple and one pot 🙂
The secret to this recipe you ask?? nothing..every time i cook this, i use whatever ingredients i have on my hand on that day or what my stomach fancies !!! Its that versatile a recipe, and makes a humble vegetable like cabbage tasty.
I have used left over rice (from previous night) in this recipe, but one can easily use freshly cooked rice for this recipe. Also this recipe can be tweaked in many ways, depending on what ingredients are available at home.
Different ways to make it more tasty and healthy:
- To make this version healthy, you use cooked broken wheat or brown rice.
- I have added peanuts, but to make it luxurious, use cashew nuts and walnuts.
- I have also added capsicum and carrots to it to make it colourful, you could add green onions, potatoes, peas etc
- Masalas : anything that you have on hand, a bit of garam masala at the end and the aroma is fabulous.
- Protein: I have added cooked moong , you can use kabuli channa or black channa or even cooked rajma. Another intersting idea would be to add mixed sprouts as garnish to add texture to the rice.
If you are in a mood for some thing simple, serve this with cucumber raita or plain curd else serve this with channa masala or rajma or even kali dal.
Here are some more rice recipes to make :
- Mango Rice
- Capsicum Rice (with mint)
- Sasve Kai Chitranna ( Rice with mustard and coconut)
Moong and cabbage Rice |
Heat oil in a kadhai and add mustard, jeera and curry leaves to it.
Once the mustard splutters, add garlic, onions and saute well
Now add the tomatoes and all the masala powder mentioned above.
Once the tomatoes are cooked, add the carrots,soaked moong and sliced capsicum
Stir them briefly and add the cabbage and mix well
Add the required amount of salt to this mixture, stir and close the lid of the kadhai and let the mix cook for about 10 -15 minutes (stir once every couple of minutes so that the sabzi does not stick to the kadhai)
Once the cabbage sabzi is completely cooked, add rice and mix well
Close the rice pot with a lid and let it cook on low flame
Garnish with chopped coriander and serve hot with raita or plain curd
1. While using broken wheat or red rice, try and cook them al dente or the mix would go soggy.
2. Addition of butter, cashew nuts and green chillies would make this luxurious.
3. Mint leaves also can be added to give this recipe an interesting twist.
4. Grated coconut also can be added at the end to give the recipe a slight sweet hint.
Here is my version of Mango Salad…
Place the onion slices in a bowl and squeeze the juice of one lemon onto the onions and let it stay for 10-15 minutes.
Now take a kadai and heat oil in it.
Once the oil is hot add mustard seeds and once it starts crackling, add the slit green chillies. Add turmeric powder and fry (on slow flame so that the powder does not burn)
After almost a min, switch off the gas, add the shredded cabbage (the cabbage need not be completely cooked, 50% cooked is ok), salt to taste and mix well...
Layer the cabbage, mangoes and onions(without the lemon juice) one over the other and decorate with corriander leaves...
6. Drizzle the oniony lemon juice on top of the prepared salad...