Thursday, December 2, 2010

Cabbage Chana Curry


Cabbage: 1 medium size or 8 measuring cups (160 ml)
Chana dal: 3 tablespoons
Moong dal: 3 tablespoons
Ginger garlic crushed paste: 1/2 teaspoon
Green chilli: 1 1/2 (optional)
Onion: 1/4 cup chopped
Coriander powder: 1 teaspoon
Coconut powder: 1 table spoon
Vegetable oil: 2 tablespoons
Curry leaves: 6
Cumin seeds, Mustard seeds: each pinch
Red chilli: 2
Cilantro: to garnish
Turmeric: A pinch of


Cut cabbage, onion into small pieces. Take a wide bowl, add oil.
When the oil is hot add red chilli,
cumin seeds, mustard seeds and curry leaves.
Once they pop add green chilli, ginger garlic paste, onion,
chana dal, moong dal, and saute them until they turn golden brown.
Add cabbage and turmeric, stir for 3 minutes. Add 1/4 cup milk,
1 cup water. Cover the bowl with lid and cook in simmer for 15
minutes or until it becomes tender. Add salt and coconut powder
or peanut powder. Simmer for 3 to 4 minutes. Turn off the heat.
Garnish with coriander leaves.


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