Tried and Tasted - Cabbage in Chana Dal Sauce

When Tried and Tasted event was announced by Aparna, I wasnt familiar with Lisa's blog. Once i started to browse her blog i really got hooked on to it, she has wonderful collection of vegetarian recipes. I love the different combination of veggies and pulses she uses in her daily cooking. I have already bookmarked many of her wonderful dishes which i would love to try. For this event i tried her Cabbage in crumbly Chana Dal Sauce. The original recipe can be found here.

I have followed Lisa's recipe exactly with just one change where i have also added chopped onions to the curry. I absolutely loved this dish, it goes very well with plain rice or roti. Chana dal along with mild spices gives lovely taste, not too spicy just perfect :) My dish turned out to be more of a curry rather than dry vegetable, probably i added little more water. Sending this to Tried and Tasted :Lisa's Kitchen guest hosted by Aparna an event started by Zlamushka's Spicy Kitchen

Ingredients:

For Chana Dal sauce: 1/2 chana dal

3 dry red chillies

1 tsp salt

1/4 tsp asafoetida

1 tsp olive oil

For Cabbage curry:

1 cup shredded cabbage

1 onion chopped finely

1 tsp urad dal

1/2 tsp mustard seeds

1/2 tsp cumin seeds

4-6 curry leaves

1/2 tsp turmeric powder

Salt to taste finely chopped coriander for garnishing

Procedure:

• Soak chana dal in water for about 4 to 5 hours.
• Grind together chana dal, asafoetida, red chillies and salt in a crumbly paste.
• In a pan heat the olive oil, fry the chana dal paste for about few mins, add little water if required.
• In a seperate pan, heat oil add in mustard seeds, cumin seeds and curry leaves. When the seeds start to splutter, add in chopped onions and saute for about 2 mins.
• Now add in the cabbage, salt and turmeric powder.
• Add in the chana dal sauce with little water in the cabbage mixture. Cover & cook for about 10 - 12 mins on medium heat or until cooked.
• Keep stirring in the middle to make sure the curry doesnt stick to the pan.
• Serve hot with plain rice or rotis.