Patta Gobhi with Chana Dal (Cabbage with Chickpea Lentils)

Share

Patta Gobhi is one of my favorite bhaajis.  When I was younger, I was not a big fan; but as I've gotten older, I really appreciate that patta gobhi is light, low calorie, and--most importantly--has amazing flavor and a nice crunch.  When I go back home to see my parents, my mom makes it knowing it has become one of my favorites.  I could honestly eat it by itself in a bowl!

Patta gobhi is a great option on a busy weeknight.  It requires very few ingredients and cooks very quickly because you are essentially stir-frying everything.  Compared to other Indian dishes, this is a quick and easy fix.

"Patta gobhi" means cabbage.  "Chana dal" is the split inner kernel of a black chickpea.  These are the two main ingredients in the dish--so you can see why it's pretty low calorie!  You can buy chana dal at the Indian grocery store; or, Bob's Red Mill also sells it.

First, soak the chana dal in warm water for an hour.  Prior to using it, drain the water and dry the dal with a paper towel.

While the chana dal is soaking, you can go ahead and finely chop the cabbage and green chili.

Add 2-3 tablespoons of oil in a work or deep pan.  Add the mustard seeds to the oil.  Then heat the oil on medium-high heat until the mustard seeds begin to crackle.

Add the turmeric and chopped green chili, and stir together.  Lower the heat.

Add the chana dal to the wok and stir to coat in the oil, turmeric, mustard seed, and green chili mixture.  Once mixed, cover with a lid and let it cook on medium-low heat for two to four minutes.

Add the cabbage and stir to mix it in with the chana dal.  Add the salt and stir.  Cover work with a lid and let the mixture cook for five to six minutes, stirring occasionally.  For the last one to two minutes, you may want to increase the heat to create a crunchier texture.  You can also add coriander powder if you want.

Garnish the patta gobhi with cilantro and eat!

Ingredients:

• 3 tbsp cooking oil
• 1/4 tsp mustard seeds
• 1/2 green chili, finely minced
• 1/2 tsp turmeric
• 1/2 cup chana dal
• 3 cups cabbage, finely shredded
• 3/4 tsp salt
• 1/4 tsp coriander powder (optional)
• 1 tbsp cilantro for garnish (optional)
  

Recipe (Serves 4):

1. Soak the chana dal in warm water for 1 hour.  Drain the water and dry the chana dal with a paper towel.
2. Finely shred cabbage.  Finely mince green chili.
3. Add oil and mustard seeds to a wok or deep pan and heat over medium-high heat.
4. Once the oil begins to crackle around the mustard seeds, add the turmeric and green chili.  Lower the heat.
5. Add the chana dal to the wok and stir to mix.  Cover with a lid and let it cook for 2 to 4 minutes.
6. Add the cabbage and salt and stir to mix.  Cover with a lid and cook for 5 to 6 minutes, stirring occassionally.  Add coriander powder if you want.
7. Increase the heat for the last 1 to 2 minutes of cooking the cabbage to make the dish crunchier.
8. Remove from heat, garnish with cilantro, and serve.

Share