Cabbage with Chickpeas

24 Mar

Cabbage Sengala Kura


Cabbage 1
Chick Peas 1/2 cup
Green Chiles 3
Red Chilli Powder 1/2 tsp
Turmeric Powder a big pinch
Salt to taste


Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asafoetida a pinch
Curry Leaves 4
Oil 1 tbsp

Method of preparation:

Soak chickpeas in water overnight.
Pressure cook in 2 cups of water for 3 whistles.
Alternatively, use canned chickpeas.
Remove outer layers and finely chop cabbage.
Remove stems, wash and chop green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, chickpeas, cabbage, red chilli powder, turmeric powder and salt.
Cook covered until the cabbage is cooked and turned soft.
Stir fry on high flame for a minute to give it a little crunch and to evaporate any excess water.
Serve hot with rice or roti.

Don’t overcook either chickpeas or cabbage.

2 Responses to “Cabbage with Chickpeas”

  1. dr.v.gopinathan April 21, 2009 at 10:07 pm #

    New item for me. I will try. Look it will taste good. Very good picture. Good receipe.

  2. sulochana rao January 16, 2010 at 3:05 am #

    Sounds good must try

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