Dr. Padma Garvey

The plant-based Doctor Mom 

Cabbage Curry


one head of cabbage, shredded

one cup of mung dal

one cup of unsweetened coconut, grated (fresh is preferable)

green chilies (optional)

one tablespoon of channa dal

one tablespoon of urad dal

two teaspoons of black mustard seeds

one teaspoon of cumin seeds

high powder

curry leaves


one teaspoon of oil

juice of half a lemon

In a small bowl, soak the mung dal in water to soften.  Should take about one hour.  Meanwhile, heat oil in pan.  Add the channa dal, urad dal, mustard seeds, cumin seeds.  When the mustard seeds start popping, add a few pinches of hingh powder.  When most of the mustard seeds have popped and before they start to burn, add cabbage, 5-6 curry leaves, and green chilies.  Add 1/2 teaspoon of salt, mix well, cover.  Stir curry occasionally.  Add a little water as needed so cabbage doesn't stick to bottom of pan.  After a few minutes, drain the water from mung dal and add mung dal to cabbage.  Add the coconut.  Mix well and cover.  When cabbage is tender, take off flame.  Add 1/2 teaspoon of turmeric and lemon juice.  Mix well.  

You can eat this curry with brown rice, millet, chapatis, or whole wheat tortillas.