CABBAGE CHANNADHAL CURRY WITH TOMATO AND SPICES
>> Monday, July 11, 2011 –
cabbage channa dhal dry curry,
cabbage curry,
cabbage poriya,
channa dhal fritters,
Dry cabbage subzi,
easy cabbage poriyal,
fennel flavored indian curry,
Side dish for rotis,
tomato cabbage
Cabbage with Channa dhal is awesome combination. This is one version of cabbage channa dhal curry (poriyal) which I make regularly. This combination with tomato and hint of saunf and cummin tastes awesome and goes very well with roti and rice.
CABBAGE CHANNADHAL CURRY WITH TOMATO AND SPICES
Ingredients:
Cabbage - 3 cups finely chopped
Channa dhal - 1/4 cup ( pressure cooked)
Onion - 1 chopped finely
Tomato - 1 small finely chopped
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp ( or as needed)
Curry leaves - few
Coriander leaves - handful chopped finely
Tempering :
Oil
Mustard - 1 tsp
Saunf - 1/4 tsp
Cummin seeds - 1/4 tsp
Urad dhal - 1 tsp
Salt
Method :
1. Heat oil in the pan, add the mustard seeds, urad dhal followed by saunf and cummin, once u hear the crackling sound.
2. Add the chopped onion, sauted till they are translucent. Parallely strain the pressure cooked dhal.
3. Add the chopped tomato. Saute till they are mushy.
4. Now add the turmeric powder and red chilli powder.
5. Follow by adding chopped cabbage. Mix everything well.
6. Now close with the lid 3/4th and let it cook.( put in the medium flame)
7. Now add salt, the cabbage oozes some water.
8. Saute for few minutes until the cabbage are cooked well.
9. Now add the boiled channa dhal. Mix well, check for spice an d salt level. If you need add more and saute for few minutes until the blended very well.
10. Put off the flame and garnish with Coriander leaves.
Note:
1. Don't overcook the channadhal. It spoils the whole dish.
Enjoy with Hot roti and Rice with spoon of ghee !!! You can also serve this with rasam, Thuvayal or Podi rice.
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CABBAGE CHANNADHAL CURRY WITH TOMATO AND SPICES
Ingredients:
Cabbage - 3 cups finely chopped
Channa dhal - 1/4 cup ( pressure cooked)
Onion - 1 chopped finely
Tomato - 1 small finely chopped
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp ( or as needed)
Curry leaves - few
Coriander leaves - handful chopped finely
Tempering :
Oil
Mustard - 1 tsp
Saunf - 1/4 tsp
Cummin seeds - 1/4 tsp
Urad dhal - 1 tsp
Salt
1. Heat oil in the pan, add the mustard seeds, urad dhal followed by saunf and cummin, once u hear the crackling sound.
2. Add the chopped onion, sauted till they are translucent. Parallely strain the pressure cooked dhal.
3. Add the chopped tomato. Saute till they are mushy.
4. Now add the turmeric powder and red chilli powder.
5. Follow by adding chopped cabbage. Mix everything well.
6. Now close with the lid 3/4th and let it cook.( put in the medium flame)
7. Now add salt, the cabbage oozes some water.
8. Saute for few minutes until the cabbage are cooked well.
9. Now add the boiled channa dhal. Mix well, check for spice an d salt level. If you need add more and saute for few minutes until the blended very well.
10. Put off the flame and garnish with Coriander leaves.
Note:
1. Don't overcook the channadhal. It spoils the whole dish.
Enjoy with Hot roti and Rice with spoon of ghee !!! You can also serve this with rasam, Thuvayal or Podi rice.
