Binge break - Kobichi Bhaji

If my posts have been extremely infrequent it's because we have been having a wonderful time catching up with family. Blogging inevitably took a back seat, though food didn't. It never can where my family is concerned ;-)

After decadent dinners involving several courses and a gazillion calories no doubt, we (finally) decided to give it a rest. I made a very simple cabbage dish - this preparation is a huge favorite in my home because well, it doesn't taste like cabbage! The trick is adding a small amount of chana dal - a nutty partner to the bland vegetable.

This clever tactic (devised by hassled mothers I am sure!) is quite often used with the less popular vegetables; for instance besan in methi zunka.

KOBICHI BHAJI (Cabbage with split Bengal gram)
(serves 3-4)
1 medium size cabbage
1/4 cup chana dal
1 tsp cumin seeds
a pinch of asafoetida
1-2 green chillies, slit
1/4 tsp turmeric
1-2 tbsp coconut, grated
4-5 tbsp cilantro, finely chopped
salt to taste
oil

Wash chana dal in 2-3 changes of water. Add enough water to cover and soak for an hour. Meanwhile wash and shred cabbage. Heat oil in a pan. Add cumin seeds, chillies, asafoetida and turmeric.

Add drained chana dal and saute briefly. Sprinkle 1-2 tablespoons of water, cover and let dal cook. When it is half done add shredded cabbage. Season with salt. Cover and cook the cabbage in its moisture.

When dal is cooked (neither the dal nor the cabbage should be mushy) sprinkle grated coconut and chopped cilantro on top. Serve hot with rotis.

* Variation: substitute chana dal with green peas or use bottle gourd instead of cabbage