If you grew up in a household where cabbage was just a soggy side dish, we are here to change your mindset. When you cook cabbage right, it turns crunchy and yet flavourful vegetables that go well into wide varieties of dishes. Combining this with chana dal brings it to a new level. It adds a nutty and earthy flavor while keeping the texture crunchy in every bite. Don’t forget that this protein rich recipe that turns a simple vegetable dish into a satisfying meal.
We will start with prep work that makes this dish easy for lunch dinners. Soaking the chana dal is essential because it ensures the lentils are tender and yet still hold their shape. Since the texture is the key to this recipe, you don’t want an overcooked dal that feels like mushy paste. You want each grain of chana dal to pop against the shredded cabbage. This is how you make every bite interesting.
At kansar recipes, we personally love the versatility of this dish. While the entire dish is just ready in 15 mins of cooking time, adjusting the cook time for cabbage and chana dal to your liking can totally shape this dish how you like it. If you cook cabbage until it is lightly brown, the caramelization releases interesting deep earthly flavours. This flavor goes well with the nutty side of chana dal. A perfect pairing to go with Chapathi
The aromatics are simple as well. You have simple spices like cumin seeds, coriander powder, turmeric powder and garam masala. There is no heavy onion-tomato masala gravy but just green chili paste and garlic paste. That’s all. It’s healthy and flavourful. It is one of those dishes that tastes even better the next day if you have leftovers for lunch.
For someone who is a seasoned cook or just learning about Indian flavours, this recipe is very easy and forgiving. You can try different ratios of lentils to greens and totally personalize it. This is a perfectly balanced meal that lived long in an Indian middle class kitchen.
Flavorful Cabbage Chana Dal Subzi Recipe – Perfect for Lunch or Dinner
Ingredients
- 1/4 cup chana dal soaked for at least 6 hours or preferably overnight
- 500 grams cabbage finely shredded
- 3 tbsp oil
- 1/2 tsp cumin seeds
- 1 tsp green chili paste
- 1 1/2 tsp garlic paste
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- salt to taste
Instructions
Preparation:
- Soak 1/4 cup chana dal for at least 6 hours while overnight is preferred.
- Shred around 500 grams cabbage (roughly half cabbage) just before cooking.
Cooking:
- Place soaked chana dal in a pressure cooker with just enough water to cover it. Cook for 2 whistles. The dal should be soft enough to press but should still hold its shape perfectly. Drain any excess water.
- Heat 3 tbsp oil in a wide pan over medium heat. Add 1/2 tsp cumin seeds and let them crackle. Stir in the cooked chana dal and let it sauté for a moment.
- Add the 1 tsp green chili paste, 1 1/2 tsp garlic paste, 1 tbsp coriander powder, and 1/2 tsp turmeric powder. Stir well to coat the lentils in the spices.
- To this, add the shredded cabbage, 1/2 tsp garam masala, and salt to taste. Toss everything together so the cabbage is evenly seasoned.
- Cover the pan with a lid and cook for 2 to 3 minutes. Stir occasionally to prevent sticking. If you like a crunch, take it off the heat early. For a deeper flavor, cook it a bit longer until the edges of the cabbage start to lightly brown.
- Turn off the heat and serve hot with fresh wheat parathas and your favorite pickle.
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Notes
Calorie Estimates:
Please note that the calorie counts are estimates and may vary based on cooking methods, portion sizes, and specific ingredient brands. For the most accurate nutritional information, consider calculating based on your own measurements.Let’s Connect
Have you tried this dish? Did you go for a cabbage that was a bit crunchy or cooked down? If you would like to see more such recipes then let us know by writing a comment below. Please share with your friends who prefer this type of simple comforting meal.