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Cabbage Chana Dal (Bengal Gram) Fry Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Cabbage chana dal fry

Cabbage chana dal fry

Indian Chana Dal Recipe With Cabbage

Cabbage is a rich source of fiber and antioxidants, and chana dal, also called Bengal gram, is rich in protein.

Cabbage can be incorporated into many dishes like salads, curries, fries and fritters. It gives a unique flavour and aroma to the dishes it is a part of. Cabbage chana dal is a heavenly combination that is both tasty and healthy.

Serve this fry with chapati or with rice. If you serve it with rice, I suggest adding a rasam, as well.

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

3 servings

Ingredients

  • 2 tablespoons oil or ghee
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1-2 sprigs curry leaves
  • 1/4 teaspoon hing (asafoetida)
  • 3-4 garlic cloves, chopped
  • 2 inches ginger, chopped
  • 1/2 cup onion, chopped
  • salt, to taste
  • 1/2 cup tomatoes, chopped
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 cup chana dal (Bengal gram), soaked for 4 hours
  • 1 medium head cabbage, chopped
  • 1/2 cup water, or as needed
  • 3 tablespoons coriander leaves, chopped

Instructions

  1. Soak chana dal (Bengal gram) for 4 hours.
  2. Finely chop the cabbage, onion, tomatoes, ginger and garlic. Set aside.
  3. In a pan, heat oil and splutter the mustard seeds and cumin seeds. Add curry leaves, hing (asafoetida), ginger and garlic. Saute till the garlic turns golden brown.
  4. Add the chopped onion and saute for 1 minute. Add salt to taste. Fry until the onion is translucent (adding salt hastens the cooking time of the onion).
  5. Add chopped tomatoes and fry till tomatoes shrink.
  6. Add turmeric powder, cumin powder, red chili powder, coriander powder and garam masala powder. Mix well.
  7. Add soaked chana dal (Bengal gram) and mix well.
  8. Add chopped cabbage and mix well to combine with the spices. Add salt to taste.
  9. Add water, close the lid and cook over high flame. Stir periodically, checking to add more water if required (do not burn).
  10. When the cabbage is well cooked and the water has evaporated completely, add chopped coriander leaves. Adjust salt if required and switch off the flame.
  11. Serve hot with rice along with any rasam, or with chapati, and enjoy.

Step-by-Step Photos

In a pan, heat 2 tablespoons of oil. Splutter 1/2 teaspoon mustard seeds and 1 teaspoon cumin seeds. Add 1-2 sprigs of curry leaves and 1/4 teaspoon hing (asafoetida).

In a pan, heat 2 tablespoons of oil. Splutter 1/2 teaspoon mustard seeds and 1 teaspoon cumin seeds. Add 1-2 sprigs of curry leaves and 1/4 teaspoon hing (asafoetida).

Add a chopped ginger and 3-4 chopped garlic cloves. Saute till garlic turns golden brown.

Add a chopped ginger and 3-4 chopped garlic cloves. Saute till garlic turns golden brown.

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Add 1/2 cup chopped onion, saute for 1 minute, and add salt to taste. Fry the onion till it is translucent (adding salt hastens the cooking time of the onion).

Add 1/2 cup chopped onion, saute for 1 minute, and add salt to taste. Fry the onion till it is translucent (adding salt hastens the cooking time of the onion).

Add 1/2 cup chopped tomatoes and fry till tomato shrinks.

Add 1/2 cup chopped tomatoes and fry till tomato shrinks.

Add 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder and 1/2 teaspoon garam masala powder. Mix well.

Add 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder and 1/2 teaspoon garam masala powder. Mix well.

Add 1/2 cup soaked chana dal (Bengal gram) and mix well.

Add 1/2 cup soaked chana dal (Bengal gram) and mix well.

Add 1 medium head chopped cabbage.

Add 1 medium head chopped cabbage.

Mix well to combine the cabbage with the spices. Add salt to taste.

Mix well to combine the cabbage with the spices. Add salt to taste.

Add 1/2 cup of water, close the lid and cook over high flame.

Add 1/2 cup of water, close the lid and cook over high flame.

Stir periodically and add more water if required (do not burn).

Stir periodically and add more water if required (do not burn).

Cook till the cabbage has shrunk down, is well cooked and the water has evaporated completely.

Cook till the cabbage has shrunk down, is well cooked and the water has evaporated completely.

Add 3 tablespoons chopped coriander leaves. Adjust salt if required and switch off the flame.

Add 3 tablespoons chopped coriander leaves. Adjust salt if required and switch off the flame.

Serve hot with rice along with any rasam, or with chapati. Enjoy!

Serve hot with rice along with any rasam, or with chapati. Enjoy!

Cooking Notes

  • Do not overcook the cabbage. It should to retain its crunch.
  • Either green or purple cabbage can be used for this dish.
  • Adjust the spices according to your taste.
  • Add water gradually. Adding too much water will make the fry mushy.
  • If chana dal is not soaked for enough time (i.e., 4 hours), add cooked chana dal to the fry (take 1 whistle in the cooker or cook in a pan for 15 minutes and then add to the fry).

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