Cabbage Bengal Gram (Chana Dal) Curry

 INGREDIENTS:

1. Cabbage 1 small size shredded
2. Split Bengal Gram (Chana dal 1 cup) 
3. Onions 2 finely chopped
4. Tomatoes 2 medium chopped
5. Ginger Paste 1 tsp
6. Green chili 2 slit
7. Turmeric Powder 1 tsp
8. Kashmiri red chili Powder 1 tsp
9. Coriander Powder 1 tsp
10. Garam masala Powder 1 tsp
11. Cumin Seeds 1 tsp
12. Red chili whole 1-2
13. Oil 2 tbsp
14. Salt to taste
15. Sugar 1/2 tsp
16. Water as required
17. Coriander leaves 1/2 cup

METHOD:

Serving Size 4

Soak chana dal (Bengal Gram) for four hours. 

Pressure cook the chana dal and shredded cabbage with 1/2 tsp turmeric powder and salt for 3-4 whistles. The chana dal on cooking should be done but yet crunchy.

Heat oil in a pan. Add cumin seeds and red chili. When the seeds crackle add the onions and green chili. Sauté them until they turn translucent. 

Reduce heat and add chopped tomatoes, coriander powder and red chili powder. Add half cup water to prevent the dry spices from burning. Add salt at this stage so that the tomatoes turn soft and mushy. Mix well and stir fry for 2 minutes. 

Add the pressure cooked chana dal and cabbage. Add sugar and adjust salt if required.

Simmer for 8-10 minutes while stirring occasionally. Add the chopped coriander leaves and give it a good mix.  

Switch off the flame. Transfer the curry in a serving bowl and garnish with coriander leaves. Serve hot with paratha or rice.