Cabbage with Chana Dal

1. 1

   Soak chana dal in hot water for 30 minutes (optional but this will reduce cooking time).

2. 2

   Add the chana dal to a pot full of water and boil (removing the foam) until it is al dente.

3. 3

   Add the chopped cabbage and boil for 3-4 minutes.

4. 4

   Drain everything (collect the water if you want cabbage stock) and let it sit in the colander for a few minutes.

5. 5

   Once it is cool enough to touch, press on the mixture to remove as much water as possible (this is very important!).

6. 6

   Turn the mixture a few times, squeezing and removing as much water as possible.

7. 7

   Heat oil and add the mustard and cumin seeds.

8. 8

   Once the mustard starts to sputter, add the green chilies.

9. 9

   Let it cook for a minute.

10. 10

    Then add the turmeric and the cabbage-dal mixture.

11. 11

    Mix well and saute for 5-6 minutes or until it starts to dry out just a little.

12. 12

    Then add the cilantro, mix well and remove from heat.

13. 13

    Do not dry out the curry.

14. 14

    Add salt when it is just warm or before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.