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Vegan Vegetarian

Cabbage and Chana Dal Curry

It doesn’t get much healthier and cleaner than a huge bowl of warm and comforting cabbage curry. This meal is simple to prepare and is packed with flavor, but not packed with fat and calories. Every time I eat this meal, I truly enjoy every bite and feel completely satisfied after eating it. 

Cabbage and chana dal curry is proof that a meal can be both delicious and nutritious. Thanks to the aromatic garlic, ginger, onions, and spices, a simple pile of chopped veggies becomes a decadent and memorable dish. I like to serve this curry with a side of basmati rice as a vegan entree, but it can also be served as a healthy side dish alongside other Indian dishes. 

Ingredients:

1 Tbsp. olive oil

1 tsp. cumin

1 tsp. mustard seeds

1 inch knob of ginger, minced

2 cloves of garlic, minced

1 large yellow onion, thinly sliced

2 roma tomatoes, diced

1 tsp. turmeric

1 tsp. chili powder

1 tsp. garam masala

¼ c. chana dal or yellow split peas, cooked

3-4 c. cabbage, chopped

Salt to taste

Chopped cilantro, for topping

Basmati rice, for serving

In a large skillet, heat ½ c. water over medium high heat. Add the cabbage and cook for about 3 3-4 minutes, or until slightly tender. Drain thoroughly and set aside on a plate. Dry the skillet quickly.

Using the same skillet, heat the olive oil over medium high heat. Add the cumin and mustard seeds and cook until fragrant, about 30 seconds. Add the onions and cook for 3-4 minutes, or until they are soft. Add the garlic and ginger and cook for one more minute. Add the tomatoes, turmeric, chili powder, garam masala, and chana dal and cook for 2 minutes. Add the cabbage back into the skillet and cook until the cabbage is tender (but not mushy). Season with salt. Serve with basmati rice. 

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