Kos Usili (Cabbage and lentil curry) | How to make Kos Usili (Cabbage and lentil curry)

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By Roli Books
Created on 21st Mar 2016
  • Kos Usili (Cabbage and lentil curry), How to make Kos Usili (Cabbage and lentil curry)
Kos Usili (Cabbage and lentil curry)by Roli Books
  • Kos Usili (Cabbage and lentil curry) | How to make Kos Usili (Cabbage and lentil curry) (8 likes)

  • 0 reviews
    Rate It!
  • By Roli Books
    Created on 21st Mar 2016

About Kos Usili (Cabbage and lentil curry)

A delicious dish made with crumbled red gram and cabbage.

Kos Usili (Cabbage and lentil curry) is one dish which makes its accompaniments tastier. With the right mix of flavours, Kos Usili (Cabbage and lentil curry) has always been everyone's favourite. This recipe by Roli Books is the perfect one to try at home for your family. The Kos Usili (Cabbage and lentil curry) recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Kos Usili (Cabbage and lentil curry) is 35 minutes and the time taken for cooking is 15 minutes. This is recipe of Kos Usili (Cabbage and lentil curry) is perfect to serve 4 people. Kos Usili (Cabbage and lentil curry) is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Kos Usili (Cabbage and lentil curry). So do try it next time and share your experience of cooking Kos Usili (Cabbage and lentil curry) by commenting on this page below!

  • Prep Time35mins
  • Cook Time15mins
  • Serves4People
Kos Usili (Cabbage and lentil curry)

Ingredients to make Kos Usili (Cabbage and lentil curry)

  • Split red gram (arhar dal) 1cup / 160 gm
  • Cabbage (bandh gobi), chopped 300 gm
  • Dry red chillies (sookhi lal mirch) 6
  • Salt to taste or 2 tsp / 8gm
  • Asafoetida (hing) a pinch
  • Turmeric (haldi) powder ¼ tsp
  • Refined oil 6 tbsp / 90 ml
  • Mustard seeds (rai) ¼ tsp

How to make Kos Usili (Cabbage and lentil curry)

  1. Soak the split red gram in hot water for 25-30 minutes. Drain and grind coarsely with the dry red chillies, salt, asafoetida, and turmeric powder.
  2. Steam cook the red gram paste (2-3 whistles in a pressure cooker). Remove and crumble it with your fingers or a ladle.
  3. Cook the cabbage separately (or you could steam cook this along with the red gram paste).
  4. Heat the oil in a pan; saute the mustard seeds till the seeds start spluttering. Add the crumbled mixture and the cooked cabbage.
  5. Stir-fry till the mixture is to your liking (some like it really fried while others like it soft for it dries with extra frying).
My Tip: Beans can also be made in the same way.

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