Cabbage Masala Rice
Ingredients
- ½ cup basmati rice
- 2 cup shredded cabbage
- 1 medium onion sliced
- 2 tsp grated ginger
- 2 garlic finely chopped
- 1-2 green chillies finely chopped
- ¼ tsp turmeric powder
- Salt to taste
For the masala powder
- 2 dry red chillies
- ½ tsp chana dal / kadalai paruppu
- ¼ tsp coriander seeds
- ¼ tsp black pepper
- ¼ tsp cumin seeds / jeera
- 2 cloves
- ½- inch cinnamon stick
To temper
- 1 tbsp oil
- 1 tsp mustard seeds
- ½ tsp split urad dal
- ¼ tsp fennel seeds / sombu
- Pinch of asafoetida / hing
- 1 sprig curry leaves
Instructions
- Wash and soak the rice for 30 minutes. Add ¾ cup water and pressure cook for 2 whistles. Spread the rice on a plate and allow to cool.
- Dry roast all the ingredients for the masala powder over medium flame until nice aroma comes. Cool and grind to a fine powder.
- Heat oil in a kadai and add mustard seeds. When it crackles, add urad dal, fennel seeds, asafoetida and curry leaves.
- When the dal turns golden, add onion, green chillies, ginger and garlic. Saute well until the onions turns soft and translucent.
- Then add cabbage, turmeric powder and mix well. Fry the cabbage and cook until its soft and cooked.
- Now add the cooked rice, salt, masala powder and gently combine everything. Cook for 1-2 minutes and remove from heat.
Notes
- The rice is a bit on the spicier side, so skip or reduce the chillies according to your spice level.
- You can also squeeze in some lemon juice at the end for more flavor.
- Do not skip the ginger as it helps to reduce the smell of cabbage and adds flavor too.