Cabbage Chana Dal

pic by Tasty Indian Food @ flickr.com

A few weeks ago during distribution, some people were wondering what to do with their cabbages.  Member Katerina mentioned her favorite South Indian Cabbage recipe, from Madhur Jaffrey’s World Vegetarian cookbook. South Indian Cabbage aka Cabbage Chana Dal

  • ¼ cup Peanut Or Canola Oil
  • ½ Large Head of Cabbage, core removed & shredded
  • 2 tsp Whole Brown Mustard Seeds
  • 2 tsp Urad Dal, Chana Dal, Or Yellow Split Peas
  • 12 whole Fenugreek Seeds
  • 3-5 whole Dried Hot Red Chiles
  • 10 Fresh or Dried Curry Leaves (or Fresh Basil Leaves, if you can’t find the curry leaves)
  • 1 tsp Salt

Put the oil in a large pan over medium-high heat.

When hot, put in the mustard seeds and urad dal.

As soon as the mustard seeds start to pop, a matter of seconds, put in the fenugreek seeds and red chiles.

Allow the dal to get red and the chiles to turn dark. Now put in the curry leaves and then the cabbage and give a few quick stirs.

Add the salt. Stir and cook for a minute.

Cover, turn the heat to low, and cook for 8 minutes, or until the cabbage has wilted completely.

You may add a sprinkling of water, if needed. Uncover and taste for salt. Stir and cook for another minute or two.

Enjoy!

pic by colleenkane @ flickr.com

One Response

  1. […] Later in the week we used Madhur Jaffrey’s recipe (from the same book) for South Indian Cabbage, but replaced the cabbage with the collard greens.  The collard greens took longer to cook, but turned out well.The South Indian Cabbage recipe was previously posted on the blog: https://southsidecsa.wordpress.com/2010/09/07/cabbage-chana-dal/ […]

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