Can any festive season be complete without a lot of good food .....read that as rich and fattening type foods. That seems to be the common factor in every festive season. And of course since it is the festive season we end up indulging a little .......err maybe I should say ......a lot :-) Anyway after indulging in this type of rich food, snacks and sweets, I start to crave something very simple and nutritious.
When I had such a craving recently, I remembered this Maharashtrian style cabbage curry that my sister in law used to make sometimes. Considering how much I used to enjoy this curry in the past, I was surprised that I had not made this for a while recently. With a simple combination of chick pea lentil and cabbage, and a minimum of spices and seasoning this curry is quick, flavorful and satisfying. If a simple, nutritious and flavorful curry is something you are looking for, you may want to consider this curry ................
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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
Soak chana dhal in sufficient water for at least 30 mins. Drain water, fill with fresh water and cook in the microwave or the stove top until the chana dhal is cooked yet firm and not mushy.
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
When I had such a craving recently, I remembered this Maharashtrian style cabbage curry that my sister in law used to make sometimes. Considering how much I used to enjoy this curry in the past, I was surprised that I had not made this for a while recently. With a simple combination of chick pea lentil and cabbage, and a minimum of spices and seasoning this curry is quick, flavorful and satisfying. If a simple, nutritious and flavorful curry is something you are looking for, you may want to consider this curry ................
Click here for a printable view of this recipe
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
Soak chana dhal in sufficient water for at least 30 mins. Drain water, fill with fresh water and cook in the microwave or the stove top until the chana dhal is cooked yet firm and not mushy.
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
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
