Purple Cabbage

*You can use 1/2 tsp of finely chopped fresh ginger and 1/2 tsp of finely chopped fresh garlic instead.


  • 1 Medium sized Cabbage, Finely Chopped Lengthwise
  • 2 Tsp Black Gram, Split and Skinless
  • 2 Tsp Mung beans, Split and Skinless
  • 1 Tsp Ginger-Garlic paste*
  • 1 Tsp whole mustard seeds
  • 1 Large Onion chopped
  • 1/4 tsp citric acid crystals
  • 1 tsp Lemon juice
  • 1 tbsp oil
  • 10-12 dried Red Cayenne peppers
  • 2 tbsp unsweetened coconut flakes
  • Salt to taste


  • In a large saucepan, heat the oil and once hot, add the mustard seeds and cover it with a lid.
  • As soon as the mustard seeds start “popping” turn off the heat.
  • Once the mustard seeds stop popping, add the dried chilli peppers and roast them for 1 minute.
  • Now add the ginger-garlic paste and saute for 1 minute.
  • Now add the chopped onions, Black gram and mung beans and roast them for 7-10 minutes or until onions are clear.
  • Now add the cabbage and cook it until it is just barely done.
  • Add salt to taste.
  • Just before you serve it, add the lemon juice. Mix well. Taste it. You may need to add more salt to balance the sourness of lemon juice.
  • Sprinkle coconut flakes and serve.

Category: Side dish

Cuisine: Indian

Tags: Cabbage

inspired by OtterHealth from Dr. Noah Chelliah