Meal Prep · Indian
Cabbage and Moong Dal Stir-fry (Low-Carb)
A healthy and flavorful Indian stir-fry featuring tender cabbage and protein-rich moong dal, perfect for a low-carb diet.
Ingredients
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Step-by-step- Heat coconut oil or ghee in a large pan or kadai over medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
- Add chopped onion and green chilies. Sauté until the onion turns translucent, about 5-7 minutes.
- Stir in grated ginger and minced garlic. Cook for another minute until the raw aroma disappears.
- Add the soaked and drained moong dal, shredded cabbage, turmeric powder, red chili powder (if using), coriander powder, and salt. Mix well to combine.
- Cover the pan and cook on low to medium heat for 10-12 minutes, stirring occasionally, until the cabbage is tender-crisp and the dal is cooked but still holds its shape. If the mixture seems too dry, add 1/4 cup of water.
- Once cooked, remove from heat. Garnish with grated fresh coconut (if using) and chopped fresh coriander leaves.
- Serve hot with a side of yogurt or as part of a low-carb meal.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 12 g |
| Carbohydrates | 25 g |
| Fiber | 8 g |
| Net Carbs | 17 g |
| Fat | 7 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled stir-fry in an airtight container in the refrigerator. Ensure it cools completely before sealing.
Freezer Not recommended
Freezing is not ideal for this dish as cabbage can become watery and mushy upon thawing.
Reheat Stovetop/Microwave
Reheat on the stovetop over medium heat with a splash of water, stirring frequently, until warmed through. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- For extra crunch, you can add a handful of roasted peanuts or cashews at the end.
- Adjust the spice level by increasing or decreasing the green chilies and red chili powder.
- Don’t overcook the cabbage; it should retain a slight crunch for the best texture.
- Soaking the moong dal helps it cook faster and more evenly. You can also dry roast the dal lightly before soaking for a nuttier flavor.
