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cabbage upkari
Cabbage steamed with coconut and chana dal
Prep Time
1
hr
20
mins
Cook Time
30
mins
Total Time
1
hr
50
mins
Course:
Side Dish
Cuisine:
Indian, Konkani & Malvani
Servings:
5
to 6
Author:
Dassana Amit
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.