How to make CABBAGE CHANA DAL - skk -
This combination of cabbage and split Bengal gram is very flavourful and tasty
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium cabbage, Split Bengal gram (chana dal) (चने की दाल)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to CABBAGE CHANA DAL - skk checkout Cabbage Toran (Keto Friendly) - SK Khazana. You can also find more Main Course Vegetarian recipes like Mustard Paneer with Spinach and Sweet Potatoes Keli Chana - SK Khazana Ratatouille Spinach And Pumpkin Curry
CABBAGE CHANA DAL - skk Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 51-60 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for CABBAGE CHANA DAL - skk Recipe
Medium cabbage shredded 1
Split Bengal gram (chana dal) soaked for 1 hour and drained 1/2 cup
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Curry leaves 6-8
Coriander powder 1 teaspoon
Red chilli powder 1 teaspoon
Cumin powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste
Fresh coconut scraped 2 tablespoons
Fresh coriander leaves chopped to garnish
Method
Step 1
Heat oil in a non-stick pan and add mustard seeds. Once they splutter, add cumin seeds, and saute till their colour changes. Add curry leaves and sauté for a few seconds.
Step 2
Add split Bengal gram, mix and sauté for 2-3 minutes. Add coriander powder, cumin powder, red chilli powder, turmeric powder and mix well.
Step 3
Add cabbage and salt, mix well, and saute on high heat for 1 minute. Cook till the cabbage and Bengal gram are completely cooked. Add coconut and mix well.
Step 4
Transfer into a serving bowl, garnish with coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
