Ingredients and Method to make Cabbage curry
1/4 cup split yellow chick pea lentil ( chana dhal/ kadalai parappu) soaked in water for thirty minutes and cooked in the microwave or on the stove top until soft yet firm not mushy (see notes)
1/2 head of fresh cabbage (Gobi/ Kobi) cut fine
2 Thai or Indian variety green chilies (or to taste) slit lengthwise
1/2 tsp red chili powder (or to taste) (optional)
1 tbsp coconut oil
3/4 tsp mustard seeds (Rai/ kadagu)
1/8 tsp asafoetida powder (hing/perungayam)
1/4 tsp turmeric powder (haldi/ manjal podi)
salt to taste (namak/ uppu)
1 tsp sugar (shakkar/ sakkarai)
handful cilantro (coriander leaves/hara dhania/ kothamalli) cut very fine for garnish
Heat coconut oil in a large heavy bottomed pan, add mustard seeds to it. When the seeds begin to splutter, add green chilies, asafoetida powder and stir a couple of seconds or until the green chilies acquire whitish spots.
Add turmeric powder, stir once or twice, then add cabbage, salt, sugar and mix well. Cover the pan with a lid and allow the cabbage to cook on low to medium low heat. When the cabbage is soft, add the cooked chana dhal and mix well. Allow this to remain on low to medium low heat for a few more minutes for the flavors to mingle.Garnish with finely cut cilantro leaves.
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Remove from heat and serve hot with phulkas or plain steamed rice and dhal. I served this with plain phulkas and loved the combination a great deal.
Serves approximately 2 to 3
Notes:
In case you do not want to use the microwave for cooking the chana dhal, you can add the uncooked chana dhal after the seasoning is ready, ie the green chilies and asafoetida powder are added. Then add water as required, cover the pan with a lid and cook on low heat stirring frequently to ensure even cooking. Make sure all the water has evaporated before proceeding with the rest of the recipe
1/4 cup split yellow chick pea lentil ( chana dhal/ kadalai parappu) soaked in water for thirty minutes and cooked in the microwave or on the stove top until soft yet firm not mushy (see notes)
1/2 head of fresh cabbage (Gobi/ Kobi) cut fine
2 Thai or Indian variety green chilies (or to taste) slit lengthwise
1/2 tsp red chili powder (or to taste) (optional)
1 tbsp coconut oil
3/4 tsp mustard seeds (Rai/ kadagu)
1/8 tsp asafoetida powder (hing/perungayam)
1/4 tsp turmeric powder (haldi/ manjal podi)
salt to taste (namak/ uppu)
1 tsp sugar (shakkar/ sakkarai)
handful cilantro (coriander leaves/hara dhania/ kothamalli) cut very fine for garnish
Heat coconut oil in a large heavy bottomed pan, add mustard seeds to it. When the seeds begin to splutter, add green chilies, asafoetida powder and stir a couple of seconds or until the green chilies acquire whitish spots.
Add turmeric powder, stir once or twice, then add cabbage, salt, sugar and mix well. Cover the pan with a lid and allow the cabbage to cook on low to medium low heat. When the cabbage is soft, add the cooked chana dhal and mix well. Allow this to remain on low to medium low heat for a few more minutes for the flavors to mingle.Garnish with finely cut cilantro leaves.
The copyright of this content belongs to Veginspirations.com
Remove from heat and serve hot with phulkas or plain steamed rice and dhal. I served this with plain phulkas and loved the combination a great deal.
Serves approximately 2 to 3
Notes:
In case you do not want to use the microwave for cooking the chana dhal, you can add the uncooked chana dhal after the seasoning is ready, ie the green chilies and asafoetida powder are added. Then add water as required, cover the pan with a lid and cook on low heat stirring frequently to ensure even cooking. Make sure all the water has evaporated before proceeding with the rest of the recipe
