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Monday, June 27, 2011

Cabbage with Channa dal

























Normally when I make anyt side dish with cabbage, I like to keep the cabbage a little crunchy, but for this recipe I like it cooked tender.

I pressure cook both Channa dal and cabbage (in separate bowls). Then I make a gravy and mix them in onion tomato gravy.

When cooking them in the gravy together, be sure not to stir very vigorously, as you want to preserve texture of both channa dal and cabbage and thus you don't end up with a paste. Originally this recipe is from Andhrapradesh, India.

I love this curry with plain rice and with side of yogurt or raita. Here is how I make it.



Ingredients:



* 1/2 head of cabbage finely chopped


* 1/2 cup channa dal soaked for 4-6 hours


* 1/2 teaspoon of salt


* 1 cup of water to pressure cook dal


* 2 cloves of garlic


* 1/2" of peeled ginger


* 1/2 Jalapeno pepper


* 1 medium onions yellow or red finely chopped


* 2 tablespoons of vegetable oil


* 1 teaspoon of cumin seeds


* 1/2 teaspoon of mustard seeds


* 1 sprig of curry leaves


* 1/4 teaspoon of asafetida


* 1-2 pods of dried red chili pods


* 2 teaspoon of coriander powder


* 1 teaspoon of cumin powder


* 1/2 teaspoon of paprika powder


* 1/2 teaspoon cup of cayenne pepper powder


* 1 teaspoon of turmeric powder


* 1 teaspoon of salt or to taste


* 1/2 teaspoon garam masala


* 1 teaspoon of Mango powder


* 1/2 cup of tomato puree


* 1/2 cup of cold water


* 1 teaspoon of salt (or to taste)


* 1-2 teaspoon sugar


* Juice from one fresh lime


* 1/4 cup of chopped cilantro leaves




Method




* Add one cup of water to soaked channa dal


* Add 1/2 teaspoon of salt in to channa dal


* In a pressure cooker place channa dal in bottom pan and finely chopped cabbage on top bowl with some water in the bottom of cooker and pressure cook for 10-12 min.


* When pressure cooker is cool, open care fully and set aside boiled dal and cabbage.


* Make ginger, garlic and Jalapeno paste in small food processor and set aside.


* Heat one table spoon of butter in a frying pan, add cumin and mustard seeds when these crackle add asafatida add curry leaves, ginger garlic paste and saute for 1 min.


* Add finely chopped onion and chili pods and saute until translucent and light brown.


* Now add all the dry spices and salt.


* Cook for 1 min.


* Add tomato puree.


* Cook for 2 min with occasional stirring.


* Add boiled channa dal and cabbage to this gravy.


* Add salt to taste (about 1 teaspoon)


* Add 1/2 cup of water and cook for about 1-2 min with occasional stir.


* Add lime juice and sugar.


* Garnish with Cilantro leaves and serve hot with chapati or rice.


* This recipe yields 4 servings.





Recipe and Photographs by Surekha.

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