Ingredients:
Cabbage 1
Cabbage 1
Chick Peas 1/2 cup
Green Chiles 3
Red Chilli Powder 1/2 tsp
Turmeric Powder
a big pinchSalt to taste
Talimpu:
Urad Dal 1 tsp
Talimpu:
Urad Dal 1 tsp
Mustard Seeds
1/2 tspCumin Seeds
1/2 tspAsafoetida a pinch
Curry Leaves 4
Oil 1 tbsp
Method of preparation:
Soak chickpeas in water overnight.Pressure cook in 2 cups of water for 3 whistles.Alternatively, use canned chickpeas.Remove outer layers and finely chop cabbage.Remove stems, wash and chop green chiles.
Heat oil in a pan, add all talimpu ingredients in order.When urad dal changes color, add green chiles, chickpeas, cabbage, red chilli powder, turmeric powder and salt.Cook covered until the cabbage is cooked and turned soft.Stir fry on high flame for a minute to give it a little crunch and to evaporate any excess water.Serve hot with rice or roti.Notes: Don’t overcook either chickpeas or cabbage.
Method of preparation:
Soak chickpeas in water overnight.Pressure cook in 2 cups of water for 3 whistles.Alternatively, use canned chickpeas.Remove outer layers and finely chop cabbage.Remove stems, wash and chop green chiles.
Heat oil in a pan, add all talimpu ingredients in order.When urad dal changes color, add green chiles, chickpeas, cabbage, red chilli powder, turmeric powder and salt.Cook covered until the cabbage is cooked and turned soft.Stir fry on high flame for a minute to give it a little crunch and to evaporate any excess water.Serve hot with rice or roti.Notes: Don’t overcook either chickpeas or cabbage.
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