Research "Ek Khoj"

ingredients:

Cabbage – ½ kg
Channa dal – 1 cup
Onion (medium size) – 1 finely chopped
Tomato – 1 finely chopped
Green chilli – 2 or to taste
Ginger – 1 inch piece
Garlic flakes – 3
Chilli powder – 1 tsp or to taste
Turmeric powder – ½ tsp
Mustard seeds – 1 tsp
Oil – 2 tbsp
Salt – to taste
Curry leaves – few
Coriander leaves – for garnishing

Preparation:

Cut the cabbage into medium size thin strips.

Clean and wash the channa dal.

Now pressure cook cabbage and channa dal with 1 cup of water for 1 whistle and keep it aside.

Make a paste with ginger garlic and green chilli and keep it aside.

Take a deep pan and heat with oil.

Add mustard seeds.

When they start to crackle add curry leaves and onion.

Sauté for 5 mins.

Then add chopped tomatoes.

Sauté till the tomatoes become juicy.

Add ginger garlic paste and sauté till the raw smell disappears.

Then add chilli powder and turmeric powder.

Sauté for a second.

Now add the cooked cabbage and channa dal.

Add salt and combined well.

Now cover with a lid and cook on low flame for 5 mins.

Adjust salt and remove from heat.

Finally garnish with coriander leaves.

Serve hot with rice, roti, etc…

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