Cabbage Chana Dal Recipe – Authentic Indian Stir-Fry with Spices

Last Updated on 2 months by Neha Deshmukh

Cabbage Chana Dal Recipe – Authentic Indian Stir-Fry with Spices

Hey everyone! If you’re looking for a simple, flavorful, and incredibly satisfying Indian side dish, you have to try this Cabbage Chana Dal. It’s a staple in my house – quick enough for a weeknight, but delicious enough to impress guests. I first made this when I was trying to find ways to sneak more veggies into my family’s meals, and it quickly became a favorite!

Why You’ll Love This Recipe

This Cabbage Chana Dal is a wonderful blend of textures and tastes. The slight sweetness of the cabbage pairs beautifully with the earthy chana dal (split chickpeas), and the tempering of mustard seeds and curry leaves adds a fantastic aromatic punch. It’s a complete meal on its own with roti or rice, or a lovely side to your favorite Indian curry. Plus, it’s packed with protein and fiber – a win-win!

Ingredients

Here’s what you’ll need to make this delicious dish:

• 4 cups shredded cabbage
• 0.25 cup chana dal (Bengal gram) – about 60g
• 1 onion
• 4-5 green chilies
• 0.5 tsp ginger garlic paste
• 0.25 tsp turmeric powder – about 1.5g
• 0.75 tsp chilli powder – about 3g (adjust to your spice preference!)
• 1 tsp coriander powder – about 4g
• Salt to taste
• 2.5 tsp oil – about 12ml
• 1 tsp mustard seeds
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Chana Dal: This is the star! Chana dal adds a lovely nutty flavor and a good dose of protein. Make sure you soak it for at least 30 minutes before cooking – it helps it cook faster and become beautifully tender.
• Mustard Seeds: Don’t skip these! They’re essential for that classic South Indian tempering. You’ll know they’re ready when they start to pop and splutter in the hot oil.
• Curry Leaves: Fresh curry leaves are best, if you can find them. They add such a unique, fragrant flavor. If you can’t find fresh, dried ones will work in a pinch, but use a little less as the flavor is more concentrated.
• Spice Levels: Feel free to adjust the chili powder to your liking. I usually use 0.75 tsp for a mild-medium spice level, but you can add more if you like it hot!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal in water for about 30 minutes. Then, drain it and pressure cook with a pinch of salt until it’s tender – usually 2-3 whistles.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter. This is where the magic begins!
3. Add the chopped onions, slit green chilies, and curry leaves to the pan. Sauté until the onions turn translucent and slightly golden.
4. Stir in the ginger-garlic paste and cook for a minute or so, until the raw aroma disappears.
5. Now, add the shredded cabbage, turmeric powder, red chili powder, coriander powder, and salt. Mix everything well to coat the cabbage with the spices.
6. Sprinkle in a little water – about ¼ cup should do it – cover the pan, and cook on low heat for 10-12 minutes, stirring occasionally. You want the cabbage to be tender-crisp.
7. Finally, mix in the cooked chana dal. Simmer for another 2-3 minutes, allowing the flavors to meld together. Give it a taste and adjust the seasoning if needed.

Expert Tips

• Don’t overcook the cabbage! You want it to retain a little bit of crunch.
• If you don’t have a pressure cooker, you can boil the chana dal in a pot until tender. It will take a bit longer, around 40-50 minutes.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder flavor, reduce or omit the chili powder. For a spicier kick, add a pinch of cayenne pepper or use hotter green chilies.
• Quick Weeknight Version: Use pre-cooked chana dal to save time. You can often find it in pouches or cans.
• Festival Adaptations: During fasting periods like Navratri, you can skip the onion and garlic. This version is perfectly delicious and allowed during the fast. My grandmother always made it this way!

Serving Suggestions

This Cabbage Chana Dal is fantastic served hot with:

• Roti or chapati (Indian flatbread)
• Steamed rice
• As a side dish with your favorite Indian curry
• Even as a filling for parathas (stuffed flatbreads)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. Can I use frozen cabbage in this recipe?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before using.

2. What is the best way to adjust the spice level?

Start with a smaller amount of chili powder and add more to taste. You can also remove the seeds from the green chilies to reduce their heat.

3. Can this dish be made ahead of time?

Yes, you can cook the chana dal ahead of time and store it in the refrigerator. Then, just assemble the rest of the dish when you’re ready to serve.

4. What is Chana Dal and where can I find it?

Chana Dal is split chickpeas, a staple in Indian cuisine. You can find it at most Indian grocery stores, and increasingly in the international aisle of larger supermarkets.

5. Can I cook this in an Instant Pot?

Absolutely! You can pressure cook the chana dal in the Instant Pot for about 15-20 minutes, followed by a natural pressure release. Then, proceed with the rest of the recipe as instructed.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!