Main meal
Cabbage peas sabzi
Shredded cabbage and peas stir-cooked with mustard, turmeric and grated coconut.
20 min
0 of 4 steps done
3 servings
Heat: Mild
Approximate nutrition
A rough guide per original serving, not a lab test.
- Energy110 per serving
- Protein4g per serving
- Carbs14g per serving
- Fibre4g per serving
Ingredients
Method
Related remedies
Methi (fenugreek): leaves, sprouts and seeds in everyday cookingFenugreek shows up in Indian kitchens as fresh leaves, dried kasuri methi, sprouts and seeds. It's rich in fibre and traditionally used for digestion, joint stiffness, blood-sugar balance and to support breast milk. Here's how to bring it into meals beyond the morning seed water.
Amla (Indian gooseberry): preserving the winter harvest — candy, pickle and dried slicesAmla season is short, but the fruit keeps beautifully when preserved. Homemade amla candy, a tangy pickle or sun-dried slices let you enjoy this vitamin-C-rich fruit all year, with far less sugar than shop-bought murabba.
A one-day moong dal khichdi reset for a tired stomachAfter festivals, weddings or a week of eating out, a day of simple moong dal khichdi gives digestion a break. It's the Ayurvedic idea of a ‘cleanse’ — nourishing, warm and easy, not starving.
Related recipes
- Moong dal chillaA soft yellow pancake of soaked split moong, ginger and coriander, cooked on a tawa with a few drops of oil.
- Vegetable oats upmaRolled oats cooked like upma with mustard, curry leaves, carrot and peas. Ready in one pan.
- Ragi dosaA lacy finger-millet dosa with onion, cumin and coriander. Crisp at the edge, soft in the middle.