A new twist on the traditional, south-indian cabbage poriyal. Good source of protien and fibre.

Secret Tip

The channa dhal can be prepared in advance and refrigerated.


1 Large cabbage finely sliced

1 Cup channa dhal

2 Green chillies cut in halves

1 cup onion finely chopped

2-3 Tbsp Oil (canola or sunflower)

6-8 Karvepaku (Kari Patha) leaves (optional)

1/2 Tsp Ginger Garlic paste

2 Tsp Dhaniya powder

1/4 Tsp Chilli powder

1/4 Tsp Turmeric

1 Tsp Garam Masala powder

1/4 cup cilantro finely chopped (optional)

Preparation Method

Boil the channa dhal in a saucepan with 2 cups of water. Season with a couple of drops of oil, a pinch of salt, a pinch of turmeric and 1/4 tsp chilli powder. Cook for 15-20  mins till channa dhal is tender but firm (do not overcook). Drain the water and set aside

In large sauce pan heat the oil

Add the Karvepaku leaves and toss in oil

Add the onions and stir fry till golden brown

Add ginger/garlic paste  and stirfry on low heat till lightly browned and fragrant

Add turmeric, dhaniya powder and salt to taste and stir fry on low heat for a couple of mins

Add the garam masala powder

Add green chillies and add the channa dhal and stir fry with all the masala  for 2-3 mins

Add the cabbage and stir fry occasionaly till cabbage is well cooked 6-8 mins

Sprinkle more garam masala powder and salt to taste.

Garnish with cilantro.

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