For all its nutritional and economic value, cabbage is often one of those vegetables I buy at the market without the slightest idea what I'm going to do with it once it's home. But as with so many ingredients not native to the land, Indians have discovered some of the most delicious and inventive uses for cabbage I've found yet, such as the cabbage poriyal I discovered recently, and now this colorful and delicious cabbage prepared with Indian spices and a delightful and creative dry chana dal sauce adapted from Raghavan Iyer's indispensible 660 Curries.
Pre-soaked dals and chilies are ground to a paste and steamed to form a dry, crumbly and savory sauce that is combined and re-moistened with the cooking cabbage in Iyer's version, but I've fried the paste for ease of use instead here. Either way, the soft crumbs of dal provide an enjoyable contrast in texture with the crunch of lightly cooked cabbage, as well as a wholesome and delicious added layer of flavor.
|Chopped Cabbage with a Crumbly Chana Dal Sauce|
|Recipe by Lisa Turner|
Adapted from 660 Curries
Published on March 25, 2009
Chopped cabbage cooked with gentle Indian seasonings and served with a dry crumbly savory yellow split pea and chili sauce
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