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A simple and wholesome Maharashtrian stir-fry featuring finely shredded cabbage and tender chana dal. This everyday side dish is lightly spiced and gets a hint of sweetness from jaggery, making it a perfect accompaniment to roti or dal rice.
For 4 servings
Preparation: Finely shred the cabbage. Finely chop the onion, green chilies, and coriander leaves. Drain the soaked chana dal completely and set aside.
Tempering (Tadka): Heat oil in a kadai or pan over medium heat. Add the mustard seeds and allow them to splutter, which takes about 30 seconds. Then, add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until fragrant.
Sauté Aromatics: Add the chopped onion and green chilies to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions soften and become translucent.
Cook the Dal: Add the drained chana dal to the pan and sauté for one minute. Pour in 3 tablespoons of water, reduce the heat to low, cover the pan, and cook for 5-7 minutes until the dal is partially cooked but still holds its shape.
Cook the Cabbage: Add the shredded cabbage, turmeric powder, and salt to the pan. Mix everything thoroughly. Cover and cook on low to medium heat for 8-10 minutes, stirring once or twice. The cabbage will cook in its own moisture and should be tender with a slight crunch.
Finishing Touches: Once the cabbage and dal are cooked, stir in the grated jaggery until it dissolves completely. Turn off the heat. Garnish with fresh grated coconut and chopped coriander leaves. Mix gently and serve hot with roti or dal rice.
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A simple and wholesome Maharashtrian stir-fry featuring finely shredded cabbage and tender chana dal. This everyday side dish is lightly spiced and gets a hint of sweetness from jaggery, making it a perfect accompaniment to roti or dal rice.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 191.25 calories per serving with 5.44g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add one small potato, finely diced, along with the onions for a more filling version of the bhaji.
For extra heat, add 1/2 teaspoon of red chili powder along with the turmeric powder.
For a more traditional Maharashtrian aroma and flavor, add 1/2 teaspoon of Goda Masala in the last few minutes of cooking.
You can substitute chana dal with yellow moong dal. Moong dal requires less soaking time (about 20 minutes) and cooks faster.
Both cabbage and chana dal are excellent sources of dietary fiber, which aids digestion, promotes a healthy gut microbiome, and helps maintain stable blood sugar levels.
Cabbage is a great source of Vitamin K, essential for bone health and blood clotting, and Vitamin C, a powerful antioxidant that boosts the immune system.
The addition of chana dal provides a good amount of plant-based protein, which is crucial for muscle repair, growth, and overall body function.
This dish is low in calories and fat while being high in fiber, making it very satiating. It's an excellent choice for a healthy diet and for those managing their weight.
One serving of approximately 175g contains about 150-180 calories, making it a light and healthy side dish. The exact calorie count can vary based on the amount of oil and coconut used.
Yes, it is a very healthy dish. Cabbage is low in calories and rich in fiber, Vitamin C, and Vitamin K. Chana dal adds valuable plant-based protein and fiber, making it a nutritious and well-balanced vegetable preparation.
Absolutely. You can prepare the dish with just cabbage, and it will still be delicious. The chana dal adds texture and protein, but the recipe works well without it. Alternatively, you can use an equal amount of soaked moong dal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or in the microwave before serving.
Yes, frozen grated coconut is an excellent substitute for fresh. Thaw it for a few minutes before using. You can use desiccated coconut in a pinch, but fresh or frozen coconut provides a better flavor and moisture.