Andhra Style Cabbage Chana Dal Curry, Cabbage Senagapappu Curry is full of flavour, aroma and taste. This recipe is a combination of strong flavour of cabbage and nutty taste of chana dal with some tadka and spices. Very simple to make and absolutely diet-friendly, vegan, gluten-free and easy plant-based recipe.
About This Recipe
As we all know, cabbage is popular for its versatility and plays an important role in South Indian Cuisine. No South Indian Veg Thali is complete without serving a cabbage recipe. Cabbage pakodi or cabbage fry (cabbage poriyal) are always part of meals in Andhra Mess.
Cabbage chana dal curry is a simple semi dry side dish recipe. With the aroma of ginger-garlic paste and garam masala, this recipe ranks top Vegetarian Indian recipes list.
This easy to make side dish recipe goes perfectly well with rice, rotis and phulkas. If I am making this as a side dish to go with rice, I keep this curry dry and for rotis, I make it semi-dry. Tastes best both the ways.
Do You Know?
- Cabbage ranks right up there with broccoli, cauliflower, and brussels sprouts with a reputation for fighting cancer.
- It is also a good source of vitamin C, fiber, potassium, and other nutrients.
- Cabbage also offers a major payoff — the fewest calories and least fat of any vegetable. It has been called: “poor man’s medicine chest” and “doctor of the poor”.
- Cabbage, fight chronic inflammation.
- The fiber and water content in cabbage also help to prevent constipation and maintain a healthy digestive tract.
Cabbage Chana Dal Curry Ingredients
Cabbage – This recipe of cabbage calls for finely chopped cabbage pieces. The texture totally depends on the cut of the cabbage. Read recipe card below for more.
Chana Dal – In this recipe, chana dal should retain its texture yet it should be soft. If the chana dal turns mushy, then it will ruin the appearance of the curry. Read the recipe card below to know more.
Ginger-Garlic Paste – Cuts off the strong flavour of cabbage and adds aromatic flavour.
Garam Masala – Adds aroma, flavour and spicy heat to the curry.
Onion – Adds texture and taste.
Tomato – Adds mild tangy taste, which perfectly balances the other flavours of the ingredients.
Cloves & Cinnamon – Adds aroma and flavour.
Tempering | Tadka – Finally the magic of Indian tadka, which enhance the flavor and smell of the dish.
Cabbage Chana Dal Serving Suggestions
Serve this simple and delicious cabbage chana dal (patta gobi chana dal recipe) recipe with as a side with.
Hot Rice + Rasam or Sambar or Khatti Dal or Meethi Dal + Papad and Pickle
You can even serve this with hot rotis and phulkas.
Make your own Andhra Style Veg Thali or Sunday Special Veg Thali with this cabbage curry
Rice + Chapati + Rasam + Tomato Pappu + Cabbage Sengappau Koora + Aloo Fry + Appadam + Avakaya + Curd + Kheer or any sweet of dessert of your choice.
- ½ kg Cabbage, finely chopped
- ½ cup Chana dal
- 1 Onion, finely chopped
- 1 Tomato, finely chopped
- ½ tbsp Ginger-Garlic paste
- 1 Green chili, deseeded and finely chopped
- ½ tbsp Roasted coriander powder
- 2 tbsp. chopped Coriander leaves
- 1 tbsp Red chili powder
- 1⁄4 tbsp. Turmeric powder
- Salt to taste
Tempering | Tadka
- ½ tbsp. Mustard seeds
- ½ tbsp. Cumin | Jeera
- 1 dry Red chili
- ½ tbsp. Urad dal
- 6-9 Curry leaves
- 2 Cloves
- 1 1'inch Cinnamon
How To Make Cabbage Chana Dal Curry
Thoroughly wash and soak chana dal in enough water for at least 30 minutes.
For Cutting Cabbage,
Remove any brown or damaged outer leaves, locate the stem and then cut it into half lengthwise.
Place the half side on the chopping board or clean counter surface and finely shred the cabbage.
Add shredded cabbage to a bowl and rinse thoroughly with water.
Place the shredded cabbage in a fine sieve and leave for 15 minutes.
In the meantime, in a pressure cooker, add oil and when it heats up add cumin seeds, mustard seeds and dry red chili.
Fry for 30 seconds, now add urad dal, curry leaves cloves and cinnamon stick. Fry for another 10 seconds.
To this now add sliced onions and chopped green chili. Fry till onions turn translucent.
Now add ginger-garlic paste and fry.
When the raw smell of ginger-garlic wafts, add chopped tomatoes.
Once the tomatoes turn soft, add shredded cabbage and chana dal (remove water from chana dal).
To this add turmeric powder and stir well.
After stirring for 5-6 minutes, add red chili powder, roasted coriander powder and salt. Stir till everything is nicely combined.
Stir in ½ of cup of water and place the lid. Pressure cook on low flame for one whistle.
Wait till pressure settles. Once the pressure settles, remove the lid and add in garam masala.
Cook on medium flame, till you get the desired consistency.
If serving this as a side dish for rice, I will keep this dry and if serving this with roti, I will keep this little wet.
Sprinkle finely chopped coriander leaves and turn off the flame.
Serve hot with roti or rice.
Amount Per Serving: Calories: 145Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 306mgCarbohydrates: 22gFiber: 7gSugar: 8gProtein: 5g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
This curry is going to participate in My Legume Love Affair – Fifth Helping hosted by Briciole which was founded by Susan of The Well-Seasoned Cook.