Healthy and Easy Vegan Cabbage Peas poriyal recipe with coconut and moong dal is one of my favorite dishes to make with cabbage. Made with minimal ingredients in less than 20 minutes, this cabbage stir fry recipe is perfect for those looking for healthy recipes!
Not a big fan of cabbage? I was too, until I figured out what I did not like about it – The texture! Many times, people overcook cabbage until they are soft and mushy which is not my favorite way of eating it. I like them raw. If cooked I would like them to have a bite to it which makes it very refreshing and delicious like I do here in my Cabbage peas poriyal recipe.
What is a poriyal?
Poriyal is a South Indian term (in Tamil) for a stir fry. It is a side dish usually made with veggies, where the veggies are cooked in a tadka of mustard, cumin, curry leaves etc and usually served as a side with rice and a gravy like kuzhambu / rasam. Some people like to add spice powders to it, whereas most of the time, the dish gets its flavors from the tadka and other items like coconut, onions, peanuts etc!
What other veggies can I add with this Cabbage Peas poriyal recipe?
You can add vegetables like chopped carrots, chopped beans to this recipe. You can also omit the green peas or moong dal and just make this recipe with cabbage.
Can I use purple cabbage in this recipe?
Yes! Purple cabbage works well in this recipe. But I find purple cabbage to take a longer time to cook than white cabbage. So I would suggest cooking it for extra 2 minutes while cooking it in your instant pot.
Why should you eat this Healthy Cabbage Peas poriyal ?
- Cabbage is a packed with nutrients and vitamins. It also helps in reducing inflamation, cholestrol and blood pressure.
- Green peas are rich in vitamin, fibre, antioxidants
- Moong dal adds protein to the dish along with its other health benefits.
- Easy to make and takes less than 20 minutes to prepare
- Can be had like a salad on its own
I love cooking cabbage in the instant pot as it does not require any supervision and it gets cooked to the perfect texture that I prefer. If you like a softer well cooked cabbage, I would suggest cooking it for extra 2 minutes and add 2 tbsp more water. If you find you have residual water after they are done cooking, you can let it dry out by cooking them in saute mode for an extra minute.
The Cabbage poriyal gets its beautiful flavor from the use of coconut oil, grated coconut and green chillies which gives it the traditional South Indian flavor. You may substitute the green chillies with serrano chillies or jalepeno. I would recommend not skipping the coconut though!
Other cabbage recipes that you may like –
Cabbage paruppu usili, cabbage kootu, cabbage sabzi
Let’s see how to do this Cabbage Peas poriyal Recipe –
- 3 cups chopped cabbage
- 1/3 cup coconut
- 1/2 cup green peas
-
1/4
cup
Moong Dal 
- 2 green chillies slit (use more/ less as per taste)
- 1/2 tsp mustard seeds
-
1/2
tsp
Urad dal - 1/2 tsp cumin seeds
- 7 to 9 curry leaves
- 1/8 tsp asafoetida
-
11/2
tsp
coconut oil - 1 tsp salt or to taste
- 2 tbsp chopped cilantro for garnish
-
Switch on the saute mode in your instant pot and when it heats up, add the oil.
-
Next add the mustard seeds, cumin seeds, uard dal, green chillies, asafoetida, curry leaves
-
When the mustad seeds crackle and the urad dal becomes golden brown, switch off the saute mode.
-
Now add the chopped cabbage. Add the green peas and moong dal on top of the cabbage and mix slightly. Add the frozen or fresh grated coconut on top of the veggies.
-
Add salt, 1/4 cup water around the sides of the instant pot pan and close the lid
-
Cook on manual/ pressure cook mode for 1 minute. Release pressure immediately.
-
Open up mix everything, adjust seasoning as needed, add cilantro and serve the cabbage peas poriyal with rice/ rotis
-
Soak the moong dal in hot water for 15 minutes.
-
Heat a tawa/ skillet and add the oil.
-
When the oil becomes hot, add the mustard seeds, cumin seeds, uard dal, green chillies, asafoetida, curry leaves
-
When the mustad seeds crackle and the urad dal becomes golden brown, add the chopped cabbage.
-
Add the green peas, soaked dal (drain the water), salt,, 2 tbsp water and cover it with a lid.
-
Cook it in a medium flame covered, stirring occasionally as needed for 5 to 6 minutes until the cabbge is cooked to the texture you prefer. Add more water as needed to cook the vegetables.
-
When they are cooked, add the grated coconut, cilantro and mix well.
-
Serve hot with rice/ rotis.
- Can also add chopped carrots along with the green peas and cabbage.
- Can skip moong dal if needed. But it makes the dish healthy and gives a nice texture.
Looking for more cabbage recipes ? check out Cabbage paruppu usili, cabbage kootu, cabbage sabzi
If you like this recipe, Rate it by clicking on the stars in the recipe card.
For more such recipes and inspirations Check out my Pinterest boards.
If you try any of my recipes, do share a picture with the hashtag #cookingwithpree on Instagram or Facebook. Would love to know what you guys have been cooking 🙂
Leave a Reply