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Mouri Bandhakopi
Mouri Bandhakopi. Simple earthy and fuss-free, a delectable pairing of cabbage and fennel seeds, neat flavours and finger-licking delicious !!!
Prep Time
15minutes
Cook Time
15minutes
Prep Time
15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Pressure cook the cabbage and dal with a splash of water. 1 whistle, I would reckon. Allow the pressure to release on its own.
  2. Heat oil in a pan, throw in the fennel seeds, dry red chilies and bay leaves, allow the spices to splutter.
  3. Dissolve the ginger paste and 2.5 tsp of fennel powder in a little water to form a paste.
  4. Add the fennel powder-ginger paste to the pan, cook for a minute or two.
  5. Add the pressure cooked cabbage and dal, sprinkle in the salt and sugar, give it a hearty mix, saute for 4-5 minutes.
  6. Pour in the milk, cook over a medium high flame, with occasional stirring, till the milk has almost completely evaporated.
  7. Adjust seasonings, sprinkle the remaining fennel powder. Finish with a dollop of ghee. Serve hot.
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