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We hope you got insight from reading it, now let’s go back to purple cabbage soup recipe. To cook purple cabbage soup you need 22 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Purple Cabbage soup:
- Use 1/2 cup moong
- You need 3 cups purple cabbage, thinly sliced
- Use 1 tbsp sesame seed oil, preferably
- Use 1 tsp mustard seeds
- You need 1 tsp kasuri methi
- Provide 1 tsp methi seeds
- Provide 1 tsp fennel seeds
- You need 1/2 tsp asafoetida (hing)
- Take 1.2 tsp turmeric powder
- Use 1/2 cup onions, chopped
- Provide 1 cup bell pepper, sliced
- Provide 4 garlic cloves
- Provide 2 green chillies
- Get 2 inches ginger, sliced
- Use 1/4 cup coconut pieces
- Provide 1 tsp cardamom freshly powdered
- Take 1 tsp cloves, ground
- Get 2 tsp cinnamon, freshly ground
- Get 1 cup coconut milk
- Provide to taste Salt
- Provide 1/4 cup cilantro
- Use 2 tbsp cashew nuts
Steps to make Purple Cabbage soup:
- Make a checklist. Collect all required ingredients; keep the ingredients within your reach
- Cook moong with 2 cups of water in a pressure cooker.
- Prepare the coconut paste. Blend coconut, ginger, garlic, green chiles and cilantro with water in a blender to make the paste - In a heavy saucepan, over medium heat, temper mustard, fennel and asafetida. Sauté onions- about 3 minutes; stir in kasthuri methi, methi, turmeric powder, and curry leaves., about 2 minutes. Add the cooked moong. - Add 4 cups of water, bring it to boil, add cabbage and bell pepper; then simmer the heat cook for 4 minutes
- Add the pastes to the vegetables cooking in the saucepan, whisk; bring the soup to boil. - Turn of the heat. Add coconut milk, whisk. If the soup is too thick, add boiling water. Salt to taste. Stir in cardamom, Cinnamon, clove, nutmeg powders. Garnish with cashews; - Taste before serving to make sure that the soup meets with your approval
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