Simple Lunches - 20 (Cabbage with whole green moong)

Our Washington Post newspaper is accompanied by a magazine supplement every Sunday like I think most papers in the US do. I get to the magazine during the week usually while watching some vacuous show on TV. Imagine my surprise and utter delight when I saw this article in the magazine. It seemed like a lovely coincidence coming right after this post. I am so very glad to know that a humble laundry line can teach so much about culture and identity.

"On our 16-month journey from Southeast Asia to North Africa, we were consistently drawn to the colorful images of laundry hanging off balconies, over bushes and on river banks. Our initial interest may have been a reflection of our spin-cycled, machine-dried perspective, but the more we traveled, the more the laundry became, for us, an essential part of the landscape...." Read, Following the Line: Photographing laundry around the world and do not miss the slide show.

When my mom visits us here she requests that I buy cabbage on every trip to the grocery store. The reason being it is very easy to make a quick stir fry along with some dal and a meal is ready. I am not particularly fond of cabbage and the family doesn't complain about them but they don't ask for them either. But I do see the value in my mom's words. The problem is - there is always a small piece laying around the fridge forlornly aftr the bulk has been used for a stir fry. This recipe came about trying to use up one such piece. A very simple and light side dish for rice or chapatis. I used whole moong dal but they would work with channa dal, toor dal or split moong dal cooked just enough to retain the shape.

Cabbage with whole green moong
1. 1 1/2 cup of thinly shredded cabbage
2. 1 Cup whole moong cooked (soft but should retain the shape)
3. 4 green chilies slit
4. 2 tbsp chopped shallots
5. 1 tsp grated ginger + 2 cloves chopped garlic(optional)
6. 1 tsp sambhar powder
7. seasonings: mustard, cumin and curry leaves
8. salt + 1 tsp ghee

Method
1. In a heavy bottomed pan heat the oil or ghee and add the seasonings followed by the green chilies and shallots and saute till the onions turn brown.
2. Add the garlic and ginger if using and saute for a minute more.
3. Add the cabbage and salt and let it cook till it gets a bit soft (should retain some crunch)
4. Add the cooked moong dal and a bit of the water they were cooked in.
5. Add salt and sambhar powder, cook for 2-3 minutes.

Serve with chapatis or rice.