cabbage upkari
Cabbage steamed with coconut and chana dal
Servings: 5 to 6
Ingredients
- 2 small cabbage or 1 large cabbage (patta gobi)
- ½ cup split and skinned bengal gram (chana dal)
- ½ cup fresh grated coconut or desiccated coconut
- 1 medium size onion, chopped
- 5 to 6 garlic , crushed or chopped
- 1 to 2 sprig curry leaves
- 1 green chili, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder - optional
- 3 tablespoon oil
- a pinch of asafoetida (hing) - optional
- ¼ cup chopped coriander leaves or cilantro leaves for garnish
- salt to taste
Instructions
- Soak the chana dal in water for 1 hour.
- Heat oil in a pan and splutter the mustard seeds and fry the cumin seeds.
- Add the onions and saute them till they become transparent.
- Now add the garlic and curry leaves and fry for a minute or two.
- Add the cabbage, chana dal, green chilies.
- Add the spice powders and salt.
- Mix everything and cover and cook the cabbage.
- After 10-15 minutes, when the cabbage is half cooked, add the grated coconut.
- Cover and cook for some more 15-20 minutes till the chana dal is cooked.
- Garnish with coriander leaves and serve cabbage upkari hot with chapatis, dal and rice.