Ingredients:
- Oil - 4 to 5 Tea spoons
- Cabbage - 1/4 Kg - Finely chopped
- Channa Dhal - 1 Cup - Washed and drained
- Sompu - 1/4 tea spoon
- Jeera Seeds - 1/4 tea spoon
- Chakka (Cinnamon sticks) - 1 to 2 pieces
- Cloves - 4 to 5
- Onions - 2 - Chopped
- Tomatoes - 2 - Big - Finely chopped
- Green chillies - 2 - Make a slit in the middle
- Garlic - 7 to 9 pieces
- Ginger - 1 medium size piece ( peel off and chop into small pieces. approx. 11 pieces)
- Curry leaves - 1 stem
- Coriander - As required
- Cashew nuts- 6 to 7
- Chilli powder - 2 tea spoons
- Dhaniya powder - 2 1/2 tea spoons
- Turmeric Powder - 1/4 Tea spoon
- Garam Masala Powder - 1 tea spoon
- Salt - To taste
- Boil chopped cabbage with little salt and keep aside. Dont pressure cook.
- Soak channa dal for 20 minutes and drain the water. Now, pressure cook channa dal for 3 to 4 whistles. Dal should not become mushy.
- For masala preparation, take chopped onions, ginger, garlic, cashew nuts, corriander and grind the ingredients well as a fine paste.
- Now heat pan with oil. Add sompu, jeera seeds, cloves and cinnamon sticks (chakka). Once they splutter, add slit green chillies and Curry leaves.
- Later on add the paste which has been ground already. Fry it well for 5 to 7 minutes. Once done, add finely chopped tomatoes, chilli powder, Dhaniya Powder, Turmeric Powder and stir the mixture till the oil comes out of masala and also the masala should leave the borders of the pan.
- Once done, add boiled cabbage and channa dal to the mixture. Add water if required.
- Now add salt and adjust spice according to your taste. Allow the whole curry to boil till the gravy turns thick.
- Finally add garam masala powder, stir well for 2 minutes and switch off the stove. Garnish with chopped coriander. Serve hot with steamed rice.
- Also serves as a good combination with Dosa, Idly, Poori, Chapati.
* Instead of using coconut, am using cashew nuts for gravy purpose. If needed coconut milk can be used.
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