Gobi Chanadal Recipe

A simple and quick stir fry recipe of cabbage and lentils, goes well with dal and rice
Gobi Chanadal
Recipe Ingredients

  • 1 Medium size Leafy Head of cabbage
  • 1/2 cup Chana dal (Bengal gram )
  • 2-3 Green chillies (Adjust as per taste)
  • Ginger 1″ piece, finely chopped
  • 2 small tomatoes
  • 5-7 Curry leaves
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Turmeric Powder
  • 1 tsp Coriander powder
  • Salt as per taste
  • 2 tsp oil(or less if cooking in nonstick ware)
  • Coriander leaves for garnishing
  • 1/4 tsp of Pavbhaji Masala (optional..just in case you need that KICK)
Recipe Method

  1. Rinse the cabbage head thoroughly, drain excess water and slice or chop it .
  2. Pick, rinse with water several times and soak Chana dal for 20 minutes and boil it with some salt , water and turmeric powder till just cooked.
  3. Do not let it overcook or get mushy.Boiling in pressure cooker till one whistle is heard, is fine if you have soaked it well. If bit undercooked, just let it cook further with cabbage.
  4. In a pan or Kadhai, add 2 tsp of oil, add curry leaves and mustard seeds, and allow it to splutter. Add sliced/chopped, cabbage and stir it nicely.
  5. Keep stirring on high flame till cabbage changes a bit of colour. Add chopped tomatoes, green chillies, ginger, salt , turmeric powder and coriander powder and mix properly.
  6. Lower the flame, add a spoonful or two of water if the mixture tends to stick to bottom of pan.Cover the pan with a lid and let it cook till tomatoes are done and the raw smell of cabbage is gone.
  7. Add boiled chanadal and continue to cook on low flame , covering the mixture with a lid, till all the flavors are mixed nicely.
  8. You can add pavbhaji masala along with chanadal. Sprinkle some water if needed.Cook for 3-4 minutes on lowest flame
  9. Garnish with coriander leaves, and serve with Roti/chapati/phulka/rice/Khichdee, along with some dahi/buttermilk, salad etc to fight those summer blues !

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