Kosu Thuri Bhaji
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chana dal is a crucial step; do not skip it as it ensures the dal cooks to a tender consistency.
- 2Finely shredding the cabbage helps it cook faster and gives the dish its characteristic texture.
- 3Avoid adding extra water while cooking the cabbage. It releases enough moisture to cook on its own, which concentrates the flavors.
- 4Do not overcook the cabbage; it should retain a slight crunch for the best texture.
- 5The small amount of jaggery is key to balancing the flavors and providing an authentic Maharashtrian taste.
Adapt it for your goals.
With Potatoes
Add one small potato, finely diced, along with the onions for a more filling version of the bhaji.
Spicier VersionSpicier Version
For extra heat, add 1/2 teaspoon of red chili powder along with the turmeric powder.
With Goda MasalaWith Goda Masala
For a more traditional Maharashtrian aroma and flavor, add 1/2 teaspoon of Goda Masala in the last few minutes of cooking.
With Moong DalWith Moong Dal
You can substitute chana dal with yellow moong dal. Moong dal requires less soaking time (about 20 minutes) and cooks faster.
Why this is on our healthy list.
Rich in Dietary Fiber
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.
Packed with Vitamins
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.
Good Source of Plant-Based Protein
The addition of chana dal provides a good amount of plant-based protein, which is crucial for muscle repair, growth, and overall body function.
Supports Weight Management
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.
Frequently asked questions
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.
