Cabbage and chana daal, panch puran curry today. Kept it mild
300gms chana daal - washed thoroughly.
1/2 white cabbage - finely sliced
2 onions - finely sliced
1tblsp ginger paste
1tblsp garlic paste
4 Fresh green chillis - optional
1tsp Kashmiri bassar
1tsp cumin powder
2tsp panch puran (five spice)
Salt to taste
Fry onions until golden
Add the spices, ginger and garlic and fry for a few minutes. Add chana daal, salt and stir thoroughly, cook on medium heat for five mins, stirring frequently to avoid burning, add 500ml water, cover and cook for 10mins, add cabbage and give it a good stir, add more water if it becomes dry, taste the for seasoning, cover and cook on high heat until chana daal and cabbage cooked but still has a bite. Garnish with fresh coriander and enjoy with roti or rice.