Cabbage chana dal Kurma
Cabbage Chana dal Kurma is a new recipe tried out with the inspiration from cabbage kadala parupu(Chana dal) kootu and Kurma. Cabbage kadala parupu kootu is one of my favorite dish and this one is a variation to it to suit with chapatis/rotis.
For the normal kootu recipe, we will be grinding coconut, cumin and green chilli and adding it to the cooked cabbage and Chana dal. So instead of which we need to alter this masala to bring in some garam masala taste to suit chapatis.
Usually when we use Chana dal we would need to soak them at least for 30 min, ok but wait, in the busy morning schedule where do i find 30 min ? within 30 min i will be completing my dish ;). So this recipe, i have not soaked the dal and directly pressure cooked with extra water.
Pictorial Directions for Cabbage Chana dal Kurma
- Pressure cook chopped cabbage, Chana dal, chopped onion, turmeric powder and chilli powder with salt and water required for the dal to cook. No worries, if extra water is there we can boil them off.
- Grind coconut, cinnamon, fennel seeds, cumin seeds and cloves to a fine paste and this paste to the cooked dal and give it a boil.
- Once the raw smell has gone and you have got the required consistency of the Kurma, then season it with spluttered mustard and cumin seeds. Serve hot!
To Pressure cook 
To grind
Cabbage Chana dal Kurma recipe
Cabbage & Chana dal kurma
Ingredients
To pressure cook
- 2 cups cabbage chopped
- 5 tbsp chana dal/bengal gram
- 1 large onion chopped finely
- 1/4 tsp turmeric powder
- 1 - 1 1/4 tsp chilli powder
- Salt to taste
For grinding
- 3 tbsp grated coconut
- 1/2 inch cinnamon stick
- 1/2 tbsp fennel seeds
- 1/2 tbsp cumin seeds
- 2-3 nos cloves
For seasoning
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds for seasoning
Instructions
- Pressure cook chopped cabbage, chana dal, chopped onion, turmeric powder and chilli powder with salt and water required for the dal to cookot!
- Grind coconut, cinnamon, fennel seeds, cumin seeds and cloves to a fine paste and this paste to the cooked dal and give it a boil.
- Once the raw smell has gone and you have got the required consistency of the kurma, then season it with spluttered mustard and cumin seeds. Serve hot.
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