Cabbage Chana dal Curry (Cabbage Senagapappu Kura)

Cabbage is a least favorite vegetable to most of the people but my family has no complaints to eat it as this recipe is their favorite. The recipe uses split bengal gram (Chana dal/senagapappu) which is boiled to the point it's cooked but still holds it's shape and not mashed. The recipe goes well with Rice, Quinoa, Crack wheat and also with Chapathi and Millet Rotis.

Whenever I buy a cabbage, the first thing that comes to my mind is this recipe.My other usual recipes are pickled cabbage (Cabbage Vuragaya) and mixed vegetable curry for chapatis, of which cabbage is one of the veggie.You could also prepare Cabbage Pakoras which are super delicious.

It is a common practice in my family to cook various veggies mixing with lentils.These amazing recipes provide your daily protein along with a serving of veggie.These recipes are different from dal because here lentils are cooked just enough to hold their shape.Also the curry is dry, not gravy. You can find similar recipes like this on my blog.I have already posted Spinach with Toor dal, Anaheim chili with Moong dal recipes. We make these curries and use the water from cooked lentils to prepare Charu/Rasam.

I used pressure cooking method in this recipe to cut down time.Pressure cooking is a nice technique which cuts down cooking time as well as cuts down loss of nutrients.

Servings:
Four (4)
Total time:
45 minutes
Category:
Vegetables, Dals/lentils
Author:
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
1/2 Cabbage head (of a big cabbage)
1/2 cup Chana dal (Senagapappu)
1.5 tablespoon chilli powder
Salt to taste
2 tablespoon oil
5 garlic cloves
For seasoning:
Mustard seeds
Cumin seeds
red chillies
Curry leaves

Cabbage Chana dal Curry (Cabbage Senagapappu Kura) Step by Step recipe

1. Soak Chana dal (Senagapappu) in warm water for atlas 20 minutes.
2. chop cabbage into small pieces.
3. Take cabbage and chana dal into pressure cooker with enough water (till the mixture submerges) and cook for one whistle on medium heat.
4. Open the cooker when pressure is gone.Dal will be cooked but not broken.
5. Drain the water into a colander.Reserve the water and use to make Charu or Soups.
6. Leave the mixture for 5 minutes so the water is drained.
7. During this time heat oil in a pan, season with mustard, cumin seeds,red chillies and curry leaves.
8. Remove skin and add garlic cloves.Let them slightly browned.
9. Now add the cooked cabbage chanadal to the pan, add salt, chili powder.
10. Stir gently to mix everything.
11. Cook for few minutes. If you see water oozing out, put the pan on high flame for couple minutes and let water evaporate.
12. Turn off the stove and take the curry in a serving dish.Serve it with carb of your choice.

Related Recipes:

• Spinach with Toordal curry (Palakura Kandipappu Podi kura)
• Anaheim Chili Moongdal Curry (Chilli Pesarapappu Kura)
• Methi Moongdal Curry (Menthikura Pesarapappu Kura)
• Cabbage Pickle
• Opo squash with Toordal Curry (Sorakaya Kandipappu Kura)
• Cabbage Pakora
• Cabbage Potato Curry