Delicious Cabbage Chana Dal curry in 30 minutes
Last Updated on July 15, 2023 by Santosh Allada
Cabbage Chana Dal curry is a dry sabzi made with cabbage and chana dal that is infused with basic Indian spices. This mildly spiced cabbage and chana dal sabzi is a delicious accompaniment to rice and roti.
Today’s post is a about a least favorite vegetable to many. Try this recipe once and next time you buy a cabbage, the first thing that will come to your mind is this recipe. On a busy weekday, it is a smart idea to include simple yet nutritious dishes.
In our house, it is a common practice to cook various vegetables or leafy vegetables mixing with lentils (chana dal or moong dal). I’ve already shared a few recipes – Spinach Moong Dal fry, Amarnath leaves Moong dal fry and Beans Carrot poriyal with chana dal.
Unlike Indian dal made everyday, this recipe is different. Here the lentils are cooked just enough to hold their shape and has a bite.
About Cabbage Chana Dal curry recipe
Cabbage chana dal curry recipe is a South Indian style cabbage stir fry with chana dal. In the Telugu language, it is also cabbage senagapappu vepudu. If you translate it into English then senagapappu=split chickpeas, and vepudu=dry vegetable dish.
There are different ways to make cabbage and chana curry – dry, semi-dry, or gravy.
Today I’m sharing my version of cabbage and chana dal dry sabzi. Though the recipe is a dry preparation, the water content of cabbage makes the dish moist. In this recipe, you do not have to cook chana dal separately.
Chana dal adds bite to the dish which blends well with cabbage. Trust me, cabbage and split chickpeas taste fantastic together. It is a must-make vegetable and lentil Indian recipe. Try this home-style cabbage chana dal recipe once, and you will make it frequently for your family.
The taste of this particular dish is based on the spices added. I prefer to keep it simple. Overloading with spices will overpower the taste of cabbage and chana dal.
This delicious and simple recipe needs limited ingredients – cabbage, chana dal, green chili, ginger, garlic paste, turmeric powder, salt, and a few other basic pantry ingredients.
The spice and sharp flavors of ginger, garlic, and green chilies make this simple cabbage chana dal fry into an incredibly delicious dish.
Reasons to make
One-Pot dish. This easy recipe requires just one pan/kadhai.
One of the easiest recipes.
Though made with basic Indian spices, the taste will please your palette.
Does not need loads of masalas.
Can make a diabetic-friendly by adding less oil.
Perfect to pack into kids’ or adults’ lunchboxes with roti/paratha or rice in a separate container.
Vegetarian and Vegan.
Health Benefits of Cabbage and Chana Dal
The combination of these two into a single curry makes the dish packed with nutrients. You get the benefits of a vegetable and dal. The dish helps you regulate our daily iron intake.
Cabbage is a good source of Vitamin C. The fiber helps to improve digestion. It is an excellent source of Vitamin K.
Chana dal is a rich source of protein and is essential for vegetarians and vegans who do not consume meat.
Rinse the chana dal and soak for at least 30 minutes. It will reduce the cooking time.
Use a wide/broad pan so that sauteeing is easy.
The vegetable and dal are cooked by steaming method. Cabbage releases water that is enough to cook both. But, while stirring if cabbage or dal sticks to the bottom, add a few tablespoons of water.
After the dish is ready, if there is water or moisture left then cook on medium-low without lid until the moisture evaporates.
If you want the sabzi to be spicier, add more green chilies.
The cooking time will depend on the texture (crunchy or overcooked) of the cabbage you prefer.
The dal should have some bit and it should look firm.
Do not overcook cabbage and split chickpeas. The dal will become mushy and cabbage chana dal will turn soggy.
Turmeric powder: adds vibrant yellow color to the dish.
Spices: Ginger, garlic, and green chilies crushed in a mortar and pestle or mixer grinder. I made a coarse paste of these three in a chutney jar of my mixer grinder.
I will not recommend store-bought ginger-garlic paste as they lack the fresh flavor.
Tempering: oil, mustard seeds, cumin, curry leaves, and asafoetida.
Curry leaves add a nice aroma. Use tender and fresh leaves.
Asafoetida helps in digestion. Can skip it, if you do not like its strong flavor.
How to make Cabbage Chana Dal curry
Rinse the bengal gram dal 2-3 times and soak for 30-60 minutes. If you are short on time, soak the dal in warm water. Drain before adding to the pan.
Chop the cabbage and add to a bowl of water. Drain the exces water.
1. Heat oil in a pan or kadhai over medium flame. When hot, add mustard seeds and cumin. Let them crackle.
2. Add curry leaves and asafoetida. Saute till they turn crisp.
3. Add sliced onion and saute till they turn soft. Next, add crushed ginger, garlic, and green chilies.
4. Saute till the raw smell goes and add turmeric powder.
5 & 6. Add soaked chana dal and saute for a few seconds.
7 & 8. Add chopped cabbage and saute for 1 minute.
9. Cabbage will release water.
10. Add salt and give a good mix.
11. Cover the pan with a lid and simmer on low flame. The cabbage will cook in its own steam. Stir in regular intervals and add a few tablespoons of water if needed. Cook till cabbage and chana dal is completely done.
12. Lastly, add fresh coriander leaves and mix.
South Indian style Cabbage Chana dal dry curry is ready. Serve hot with roti or rice.
Serve it with any Indian flatbread like roti, chapathi, phulka, or plain parathas with a side of salad to make a complete filling meal.
You can also serve this stir fry side dish with rice, sambar, and papad for a super satisfying meal.
You can store the leftover in the fridge for 2-3 days in an airtight container. Reheat before serving.
Reheat in a microwave or in a pan on the stovetop.
To make no-onion no-garlic, skip onion and garlic.
You can add tomatoes to this cabbage chana dal curry, but I like it without this.
Can use soaked moong dal instead of chana dal.
Can replace chana dal with potato or green peas or add both. Follow the same recipe only for cabbage or cabbage-peas or cabbage-potato or cabbage-potato-green peas.
Chop the potatoes into small pieces so that they take less time to cook and the cabbage still stays crunchy. If you like soft and overcooked cabbage then keep the potato to medium size.
Can add flavors by adding spice powders like sambar powder, or pav bhaji masala.
Can add grated fresh coconut at the end.
More Indian sabzi recipes
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Andhra style Cabbage Chana Dal curry in 30 minutes
- 1 small Cabbage (chopped or shredded)
- 1/4 cup Chana dal (soak in water)
- 2-3 tbsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin
- 6-8 Curry leaves (tender and fresh)
- 1/4 tsp Asafoetida (hing)
- 1 small Onion (sliced or chopped)
- 1/4 tsp Turmeric powder
- 1 inch Ginger
- 4-6 Garlic cloves (skin peeled)
- 2-4 Green chilies (adjust to your taste)
- 2-3 tbsp Water (only if needed)
- Salt to taste
- Coriander leaves
- Rinse the bengal gram dal 2-3 times and soak for 30-60 minutes. If you are short on time, soak the dal in warm water. Drain before adding to the pan.
- Chop the cabbage and add to a bowl of water. Drain the exces water.
- Heat oil in a pan or kadhai over medium flame. When hot, add mustard seeds and cumin. Let them crackle.
- Add curry leaves and asafoetida. Saute till they turn crisp.
- Add sliced onion and saute till they turn soft. Next, add crushed ginger, garlic, and green chilies.
- Saute till the raw smell goes and add turmeric powder.
- Add soaked chana dal and saute for a few seconds. Next, add chopped cabbage and saute for 1 minute.
- Cabbage will release water. Add salt and give a good mix.
- Cover the pan with a lid and simmer on low flame. The cabbage will cook in its own steam. Stir in regular intervals and add a few tablespoons of water if needed. Cook till cabbage and chana dal is completely done.
- Lastly, add fresh coriander leaves and mix.
- South Indian style Cabbage Chana dal dry curry is ready. Serve hot with roti or rice.