I had earlier posted a recipe for a dry side dish using Cabbage and Bengal Gram Dal/Chana Dal/Split Chickpeas (Kadala Parippu) – Cabbage Chana Dal Stir Fry. Here is another recipe for a Cabbage and Chana Dal Curry. This is the first gravy I have ever made with Cabbage. Keralites usually make Thoran or Upperi (Mezhkkupuratti) with Cabbage whereas other South Indians make Kootu Curries with Cabbage and Dal.
Here is the recipe for a simple Cabbage Kadala Parippu Curry without coconut. This Curry tastes awesome and is an excellent combo with Rice. Infact, you will never make out the taste or smell of Cabbage in this curry as it would have blended well in the curry.
- Grated Cabbage – Half of one medium sized cabbage
- Chana Dal/Bengal Gram Dal (Kadala Parippu) – 1 cup
- Diced Onions – 1 medium
- Slit Green Chillies – 4
- Finely minced ginger – 2 tsp
- Finely minced garlic – 4 cloves
- Turmeric Powder – 1/2 tsp + 1/2 tsp
- Red Chilly Powder – 1 tsp
- Cumin/Jeera Powder – 1/2 tsp
- Mustard Seeds – 1/2 tsp
- Curry Leaves – A sprig
- Oil – 2 tbsp
- Salt – to taste
- Water – as required
- Soak the Chana dal for 1 hour.
- Pressure cook the Chana Dal and Shredded Cabbage along with 1/2 tsp turmeric powder, slit green chillies, minced ginger and garlic, and salt to taste. Add water so as to cover the dal and cabbage. You will need to pressure cook the dal for around 3-4 whistles on medium heat.
- Heat oil in another pan and splutter mustard seeds. Saute onions and curry leaves until the onions turn translucent.
- Reduce heat and add 1/2 tsp turmeric powder, 1/2 tsp cumin powder and 1/2 tsp red chilly powder. Saute for 2 minutes.
- Add the pressure cooked Chana Dal and Cabbage along with all its liquid to the above pan. Add salt to taste.
- Simmer for another 5-7 minutes and then remove from stove top.
- Serve this Cabbage Chana Dal curry with Rice.