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