Cabbage is a pretty boring vegetable. The only way I like to have it is in the form of this stir fry for rice. Sometimes, I end up buying a big one and then forget about it in the fridge, and one fine day, when it stares back at me, I wonder what to do with it. It was during one such incident that this recipe was discovered. Here is another one to be added onto it when you are looking for inspirations to cook with cabbage…
Channa dal aka chickpea lentils or bengal gram goes amazingly well with any vegetable – a perfect example being the lauki chana dal sabzi. This recipe was a trial in similar lines, just that cabbage is more of a scoop-able vegetable than one that can be curried. I kept the flavors very simple and let the vegetable plus lentil do the talking. We really enjoyed it with our chapathis and I ate it just like that without anything to go with it for lunch the next day too. Hehe… I am really glad to have come across one more way of dealing with cabbage… 🙂 Off to the recipe…
- ½ cup chickpea lentil (bengal gram)
- 1 small cabbage, sliced
- 3 green chillies, slit
- 1 tbsp oil
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- A pinch asafoetida (hing)
- 1 sprig curry leaves
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- Salt to taste
- Pressure cook the chickpea lentils till done. It should hold its shape and shouldn't be mushy. Drain and set aside.
- In a large pan, heat oil. Splutter cumin and mustard seeds. Fry the curry leaves.
- Add the cabbage, chillies and salt and mix well.
- Sprinkle in the powders and cook, on low flame, stirring occasionally till the cabbage is done. Cabbage will release water when on closed lid.
- When the cabbage is almost done, add the drained lentils and mix well. Cook till completely done.
- Adjust salt and serve warm with chapathis.