Recipe - Cabbage and Chana dal curry (Cabbage senaga pappu koora/Cabbage poriyal/Patha gobi sabzi) 
Cabbage cooked with Bengal gram
Summary:
Cabbage, an excellent source of vitamin C, can be eaten in soups, salads, pickles, and sandwiches.Vegetable cooking with dal is a very common practise in south India. My kids love this dish, as it has little or no spice added. Cabbage curry prepared with dal should not be spicy. Do not add red chilli powder or any kind of extra spices to this. This curry has a nice flavor to itself with the combination of dal and vegetable.
Ingredients:
- Cabbage (small in size)- 4 - 5 cups approximately (shredded/cut)
- Peas - 1/2 cup
- Curry leaves - 1 stalk
- Turmeric - 1/2 teaspoon
- Coconut - 2 heaping tablespoons (grated or powder)
- Chana dal - 1/2 cup (pressure cook 1/2 cup of dal with 1 cup of water for 3 whistles seperately)
Seasoning:
- Chana dal (Bengal gram) - 1 tablespoon
- Cumin seeds - 1 teaspoon
- Mustard seeds - 1 teaspoon
- Hing (asafoetida) - 1/4 teaspoon
- Red chillies - 1
- Green chillies - 1 large (according to taste)
- Oil - 1 tablespoon.
Process:
Preheat wok/kadai with oil at medium high temperature. Add chana dal, cumin and mustard seeds. Let seeds splutter. Add red chillies, green chillies, hing and curry leaves. Let the chillies roast for few seconds.
Now add chopped cabbage, pre-cooked chana dal, salt and turmeric to the seasoning. Mix well, turn down the heat to medium, cover the dish, cook till cabbage is well done (approximately - 15 minutes). Stir occasionally.
Once cabbage curry is cooked, add grated coconut. Mix it well and turn off the stove.
Decorate/Garnish with coconut powder. Serve hot with rice or roti.
Preparation time - 20 - 30 minutes.
# Servings - 4 - 6
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