Dill Leaves and Cabbage Rice

 

Ingredients:
Cooked Rice - 2 cups, basmati or long grain
Dill Leaves - 2 cups, washed and chopped
Cabbage - 1 cup, shredded
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Urad Dal - 2 tsp
Grated Ginger - 2 tsp
Turmeric Powder - 1/2 tsp
MTR Vangibhath Powder - 2 TBSP
Asafoetida - 1/2 tsp
Curry Leaves - few
Salt - to taste
Oil- 2 TBSP
Ghee - 1 TBSP

Method:

1. Heat oil in a skillet.  Add mustard seeds and cumin seeds.  Let it splutter.
2. Add urad dal and fry until golden brown.
3. Add the shredded cabbage and mix well.
4. Add the grated ginger, turmeric powder, curry leaves and asafoetida.  Mix well, cover and cook until the cabbage is half cooked.
5. Add the chopped dill leaves, MTR vangibhath powder and salt.  Cook for 7 to 8 minutes or until the leaves and cabbage are fully cooked.  Turn off the flame.
6. Add the cooked rice and 1TBSP ghee.  Mix thoroughly.
7. Serve hot with raita.

Variations:
Thinly sliced onions can be added in place of cabbage.
Add chickpeas (cooked chana) or kidney beans for some protein.