How To Make Cabbage & Kabuli Chana Palya
My family thinks cabbage is the most boring vegetable ever. While I love Cabbage Sambar, the husband isn't really interested in it.
So I mostly stick to making Cabbage Palya to be eaten along with Saaru/Rasam. I sometimes add kabuli chana along with cabbage for a change & it tastes really good
You Will Need:
- 1 small head of cabbage - Shredded
- 1/4 cup Kabuli Chana - Soaked for at least 5 hours
- 1/4 cup grated coconut - fresh/frozen
- Salt as per taste
To Temper:
- 2 teaspoon Cooking oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon Urad Dal
- 1/2 teaspoon Chana Dal
- A generous pinch of Hing
- 4-5 Green Chilies - chopped
- A sprig of Curry Leaves
- Fresh Coriander for garnishing - Optional
HOW TO:
HOW TO PRESSURE COOK CABBAGE
In a Pressure Cooker (I use a Hawkins 2.5L Pressure Cooker), bring 1 cup of water to a boil, Add some salt & shredded cabbage.
Close the lid & let the steam build, After 1 whistle, turn off the stove. Manually release pressure by putting the pressure cooker under running water or use a spoon or a spatula. The pressure is released almost immediately
Open the lid & transfer cabbage into a colander & set aside for a few minutes for the water to be drained completely
PRESSURE COOK SOAKED CHANA
Pressure cook Soaked chana for 1 or 2 whistles. Let the pressure drop naturally. Drain into a colander & set aside
MAKE PALYA
In a thick bottomed Kadhai, heat oil, splutter mustard & cumin seeds. Add hing, Urad Dal & Chana Dal & fry until they slightly change colour. Add Slit Green Chilies & Curry Leaves. Add the cooked Cabbage, CBoiled Chana & some salt & mix well. Add grated coconut & give it another mix. Turn off the heat & garnish with chopped coriander.
Serve along with Rice & Saaru/Rasam or even Chapatis