Channa Cabbage is a dry side dish variety for chapathi/rice dish. A different combo of cabbage with white channa. This is simple and quick to make, doesn't need too much ingredients and no grinding business. So relatively easy to prepare. Since this recipe uses channa, better to plan this side dish one day in advance , as the channa needs to be soaked (atleast for 8 hours) and then cooked (for 4-5 whistles) prior to this dry curry preparation.
Ingredients:
1. Cabbage (Shredded) - 2 Cups
2. Boiled Channa - 3/4 Cup or 1 Cup
3. Onion (Chopped) - 1
4. Green Chillies - 3 to 4, slit into 2
5. Ginger pieces - 1/2 tsp
6. Chilly powder - 3/4 tsp
7. Coriander powder - 3/4 tsp
8. Turmeric powder - 1/2 tsp
9. Salt - 1 to 2 tsp
10. Garam masala - 3/4 tsp (Optional)
11. Curry leaves - 4
12. Water - 1 Cup
13. Coriander leaves (chopped) - 2 tsp
14. Seasoning Ingredients: Oil - 1 tsp, mustard seeds - 3/4 tsp, urud dhal - 1 tsp, cumin seeds - 3/4 tsp
Method:
1. In a non-stick pan or kadai, add oil and when it becomes hot, mustard seeds, urud dhal, cumin seeds and mix. Once the dhal start turning brown, add the ginger pieces, green chillies and curry leaves and fry for few seconds.
2. Add the onion and saute for a minute or two, until the onion turns translucent.
3. Add the powders together - red chilly powder, turmeric powder, coriander powder and salt and mix well.
4. Once the powders are mixed well, add the cabbage and mix well. Add water and mix well, close the pan and cook for 7-10 minutes until the cabbage is 80% cooked and the water is almost evaporated.
5. At this stage add the boiled channa and mix well. Close the pan again and cook for another 3-4 minutes.
6. Open and mix well, check for taste, adjust salt/spice now.
7. Optionally you an sprinkle garam masala on the cooked channa-cabbage and give a stir.
8. Add coriander leaves and give a stir and switch off and remove from stove.
Tasty Channa-Cabbage is ready to be served for chapathi or rice.
Tips:
1. You can add ginger-garlic paste too if you wish, just after seasoning and before adding onion and saute for few seconds.
2. Onion is an optional ingredient, you can avoid if you don't prefer it.
3. Garam masala is added at the end only, just before removing for additional flavour. No need to cook the curry too long after adding garam masala.
Ingredients:
1. Cabbage (Shredded) - 2 Cups
2. Boiled Channa - 3/4 Cup or 1 Cup
3. Onion (Chopped) - 1
4. Green Chillies - 3 to 4, slit into 2
5. Ginger pieces - 1/2 tsp
6. Chilly powder - 3/4 tsp
7. Coriander powder - 3/4 tsp
8. Turmeric powder - 1/2 tsp
9. Salt - 1 to 2 tsp
10. Garam masala - 3/4 tsp (Optional)
11. Curry leaves - 4
12. Water - 1 Cup
13. Coriander leaves (chopped) - 2 tsp
14. Seasoning Ingredients: Oil - 1 tsp, mustard seeds - 3/4 tsp, urud dhal - 1 tsp, cumin seeds - 3/4 tsp
Method:
1. In a non-stick pan or kadai, add oil and when it becomes hot, mustard seeds, urud dhal, cumin seeds and mix. Once the dhal start turning brown, add the ginger pieces, green chillies and curry leaves and fry for few seconds.
2. Add the onion and saute for a minute or two, until the onion turns translucent.
3. Add the powders together - red chilly powder, turmeric powder, coriander powder and salt and mix well.
4. Once the powders are mixed well, add the cabbage and mix well. Add water and mix well, close the pan and cook for 7-10 minutes until the cabbage is 80% cooked and the water is almost evaporated.
5. At this stage add the boiled channa and mix well. Close the pan again and cook for another 3-4 minutes.
6. Open and mix well, check for taste, adjust salt/spice now.
7. Optionally you an sprinkle garam masala on the cooked channa-cabbage and give a stir.
8. Add coriander leaves and give a stir and switch off and remove from stove.
Tasty Channa-Cabbage is ready to be served for chapathi or rice.
Tips:
1. You can add ginger-garlic paste too if you wish, just after seasoning and before adding onion and saute for few seconds.
2. Onion is an optional ingredient, you can avoid if you don't prefer it.
3. Garam masala is added at the end only, just before removing for additional flavour. No need to cook the curry too long after adding garam masala.
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