Cabbage is shredded and cooked in oil along with whole spices. Ginger and garlic brings the heat in the curry. Black chickpeas and soaked and pressure cooked till soft. They are then added to the cabbage curry and briefly cooked. Serve cabbage with black chana over plain steamed rice or with roti.
Makes: around 4 Servings of Cabbage with Black Chana.
Cabbage 1/2 of Small One
Onion 1 Small
Dry Black Chick Peas 1/2 Cup
Green Chiles 2 – 3
Garlic 2 Cloves
Ginger 1 inch Piece
Garam Masala Powder a big Pinch
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Soak black chana in water overnight and pressure cook in around a cup of fresh water for 3 whistles.
Strain the cooked black chickpeas and keep aside.
Remove outer leaves, wash and shred the cabbage.
Peel and finely chop the onion.
Remove stems, wash and slice the green chiles.
Peel and mince the ginger.
Peel and mince the garlic cloves.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add mince garlic and ginger.
Fry briefly and stir in green chiles and chopped onion.
Fry till onion turns translucent, add the chopped cabbage.
Fry the cabbage on medium high flame till it starts to turn golden brown around the edges.
Stir in cooked chickpeas and fry for another minute.
Finally stir in garam masala powder and salt.
Remove from heat and serve cabbage with black chana over plain steamed rice or with roti.
Notes: Make sure cabbage is cooked right.
Suggestions: If cabbage is not cooked well, put it back on heat and cook on medium high flame till done.
Variations: Add red chili powder for extra spice if desired.
Other Names: Cabbage with Black Chana, Cabbage Nalla Senagala Kura.