Cabbage Mallung Rice Bowl with Egg
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Ingredients
- 300 g basmati rice
- 350 g white cabbage, finely shredded
- 4 eggs
- 40 g desiccated coconut
- 1 onion, finely chopped
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 8 curry leaves
- 2 tbsp coconut oil
Nutrition (per serving)
- Calories
- 513 kcal
- Protein
- 15.4 g
- Carbohydrate
- 67.3 g
- of which sugars
- 7.3 g
- Fat
- 19.6 g
- of which saturates
- 12.9 g
- Fibre
- 5.1 g
- Salt
- 0.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Hard-boil the eggs for 9 minutes, then cool under cold water, peel and halve.
- 3
Heat the coconut oil in a pan, add the mustard seeds, curry leaves and chopped onion, and fry for 5 minutes until softened.
- 4
Add the cabbage and ground turmeric, and fry for 6-7 minutes until just tender.
- 5
Stir in the desiccated coconut.
- 6
Divide the rice between bowls, top with the cabbage mallung.
- 7
Add the halved eggs on top and serve.
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