Simple Nepali Village Food: Cabbage Fry & Beans Dal with Rice Cooking and Eating in Village Kitchen

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are often more nutritious, while split peas are more economical.

cabbage

🥗Healthier: kale

💰Cheaper: bok choy

Kale offers more nutrients, while bok choy is usually less expensive.

green beans

🥗Healthier: asparagus

💰Cheaper: frozen peas

Asparagus is nutrient-rich, and frozen peas are often more affordable.

oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier but can be pricier, while sunflower oil is a budget-friendly alternative.

Heat oil in a large skillet over medium heat until shimmering.

Add mustard seeds and cumin seeds; cook until they begin to pop, about 1-2 minutes.

Stir in chopped onion; sauté until translucent, about 3-4 minutes.

Add minced garlic and ginger; cook until fragrant, about 1 minute.

Incorporate chopped cabbage and green beans; stir-fry until tender, about 5-7 minutes.

Sprinkle turmeric and salt; mix well to combine flavors.

Add rinsed red lentils and water; bring to a boil.

Reduce heat and simmer until lentils are cooked, about 15-20 minutes.

Prepare rice according to package instructions while dal simmers.

Once dal is ready, garnish with chopped coriander leaves.

Serve hot with rice on the side.

Cooking Techniques

Spice Level: