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baby cos lettuce and ruby chard
are this weeks greens for veg boxes
baby cos lettuce and ruby chard
are this weeks greens for veg boxes
Red Cabbage Zucchini Chana Dal

Red Cabbage Zucchini Chana Dal

1 cup red cabbage, chopped
1/2 cup zucchini, roughly chopped into 1/2 inch pieces
1/2 cup bengal gram/chana dal
3 tablespoons oil
3/4 cup onion, finely chopped
2 teaspoons garlic, finely chopped
2-3 small-sized dried red chili
1 teaspoon red chili powder, or to taste
1/4 teaspoon garam masala powder
1 cup tomatoes, chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon turmeric powder
2 teaspoons coriander powder
1/4 teaspoon pav bhaji masala
A pinch of asafetida
1 teaspoon dried mango powder (amchoor)
Salt to taste
Cilantro (coriander) leaves for garnishing

Wash and soak chana dal in enough water for about 45 minutes. Drain water.

Add dal to a pressure cooker along with salt, turmeric powder and ½ cup of water.

Close the lid and pressure cook on high for 4-5 whistles. Remove from heat, and let the pressure of the cooker cool down.

Heat oil in a pan over high heat. When oil is hot enough add asafetida cumin seeds and mustard seeds. Add dried red chilies and let the seeds crackle.

Add chopped onions and chopped garlic and till they become translucent.

Add chopped red cabbage and mix well. Saute for 2 minutes. Add zucchini and saute for another 2 minutes.

Now add chopped tomatoes, coriander powder, pav bhaji masala, red chili powder, dried mango powder, red chili powder, garam masala and mix well. Add some more salt if needed. Saute for 2 minutes.

Add cooked dal and saute for 3-4 minutes or till the curry becomes thick. Garnish with coriander leaves and serve hot with jeera rice or paratha. Enjoy!

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