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Cabbage chana dal gravy

CABBAGE CHANA DAL GRAVY RECIPE

Cabbage seems to raise levels of beta-carotene, lutein, and other heart-protective antioxidants. It also helps lower something called “oxidized” LDL, which is linked to hardening of the arteries. And since it eases inflammation, it can help prevent heart disease.

Chana Dal is an excellent source of protein. It is a blessing for individuals following vegetarian or vegan diets and have concerns about their protein intake. That’s what makes it a popular staple across regional Indian cusines.

Health Benefits of Chana Dal

  • Chana Dal is suitable for those with the risk of diabetes because it is known for its low glycemic index.
  • The level of protein in Chana Dal makes it an excellent source of the macronutrient amongst vegetarians and vegans.
  • Serving of 30gms of Chana Dal provides approximately 100 calories of energy loaded with a number of vitamins and minerals and is effective for weight management.
  • Chana dal is rich in B complex vitamins such as B1,B2,B3, and B9 which plays an important role in glucose metabolism
  • Chana dal is rich in dietary fiber. Hence, one cup of cooked Chana Dal can account for half of the required fibre intake for the day.
cabbage chana dal gravy

METHOD

INGREDIENTS

  • Cabbage – 300 grms
  • Chana dal – ½ cup
  • Oil – 1 tbsp
  • Jeera – 1 tsp
  • Fennel seeds / saunf – ½ tsp [ optional ]
  • Onion finely chopped – 1
  • Curry leaves – few
  • Ginger garlic paste – 1 tsp
  • Tomato finely chopped – 1
  • Salt to taste
  •  Chilli pwdr – 1 tsp or as per taste
  • Coriander pwdr – 2 tsp
  •  Asa foetida – a pinch
  •  Turmeric – ¼ tsp
  • Kitchen king masala – 1 tsp
  • Finely chopped coriander leaves for garnish

METHOD

Clean wash and soak the chana dal for few hrs or overnight.

Heat oil in a cooker.

Add jeera + saunf and let it crackle.

Addonion and curry leaves and stir fry till translucent.

Add ginger garlic paste and stir fry till raw smell leaves .

Add tomato + salt and stir fry till tomatoes soften .

Add the masala pwdrs and mix well.

 Stir fry for a min .

Add the chana dal and mix well.

Stir fry for a min.

Add the cabbage and mix well.

Add 1 ½ cup or 2 cup water and mix well. [ water as per the consistency you want ]

 Adjust salt as needed.

Pressure cook on medium flame upto 1 whistle.Lower the flame and cook for 8 to 10 mins .

Once done allow to cool.

Open and give  a nice mix.

Garnish with coriander leaves .

Serve with Indian bread or rice.

NOTE –

  1. Add less water if serving with chapati items or aqdd 2 cup water for having with rice .
  2. Instead of kitchen king masala , we can use 1 tsp sambar pwdr or ¼ tsp garam masala.
  3. Same recipe can be tried with dudhi / tinda/cabbage /turai etc

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