Cabbage Chana Dal Subji

Cabbage Chana Dal Subjie

I had once gone to Alibaug, which is near Mumbai. Alibaug is a coastal town in Raigad District of Maharastra and It is famous for its beaches. One can enjoy the local Maharashtrian delicacies while staying there. We also enjoy the various local dishes such as thalipeeth, bharleli vangi, kandi bhaji, kanda pohe, pithla bhakar, kobi chana chi bhaji (cabbage and chana dal subji).

On our way back from Alibaug the cottage cook had packed us this Maharashtrian style, simple but full of flavors, cabbage chana dal subji for our lunch along with phulka roti, rice and dal. We had stopped on our way to a small temple and we had our food sitting under the shade of a tree there. We had visited this place with our dear friends Shanthi and Koushik Krishnan and their sweet little daughter Kavya. We had a very lovely time spent together.

Since then, I have felt in love with this simple dish. I prepare it a lot of times at my home.
This time I thought of sharing with you all.

The chana dal adds crunchiness and nutty taste to the bland taste of cabbage.  It is also a good source of protein and goes well with a green vegetable.

You can cook this dish in different ways. Some people boil the chana dal separately and then add it to the cabbage while cooking. For a quicker recipe, many people pressure cook the dal and then use it with the cabbage.

I like the method shown below. It takes a little more time but the taste of chana dal is blended well with the cabbage.

You can also use fresh or desiccated coconut while making the dish.

Enjoy this Maharashtrian style dish with plain roti, puri or plain rice and curd.

Print Recipe
4.58 from 7 votes

Cabbage Chana Dal Subji

A Maharastrian style dry subji made from cabbage and chana dal.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Dish
Cuisine: Indian, Maharastrian
Servings: 4 people
Calories: 258kcal

Ingredients

  • 500 g cabbage chopped lenghtwise
  • 0.5 cup chana dal soaked for 30 minutes in warm water
  • 2 green chilies
  • 10 curry leaves
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tbsp coriander chopped
  • 4 tbsp oil
  • water as required to cook dal
  • salt as per taste

Instructions

  • Heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves,green chilies, asafoetida, turmeric powder.
    Cabbage Chana Dal Subji
  • Add the soaked chana dal and water. Cover and cook it till chana dal are soft but not mushy.
  • Cabbage Chana Dal Subji
  • Add the chopped cabbage, salt and red chili powder.
    Cabbage Chana Dal Subji
  • Mix well. Cover and cook till cabbage is cooked.
    Cabbage Chana Dal Subji
  • Add the chopped coriander.
    Cabbage Chana Dal Subji
  • Mix well and saute for a minute. The cabbage chana dal subji is done.
  • Garnish it with chopped coriander and serve . It goes well with roti, plain rice or parathas
    Cabbage Chana Dal Subji

Notes

Note:
Take care that the chana dal is not cooked mushy. You can cook it in a pressure cooker, and then combine with cabbage, Or you can also cook the chana dal with the cabbage. Whichever method is used, the chana dal should not become mushy. It should be soft but firm.

Nutrition

Calories: 258kcal | Carbohydrates: 25g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 0.2mg | Sodium: 51mg | Potassium: 595mg | Fiber: 9g | Sugar: 7g | Vitamin A: 200IU | Vitamin C: 59.4mg | Calcium: 110mg | Iron: 3.8mg

12 thoughts on “Cabbage Chana Dal Subji

  • May 21, 2018 at 10:35 am
    Permalink

    Liked the combination of chana dal with cabbage.

    Reply
    • August 23, 2018 at 9:26 am
      Permalink

      I like the preparation “Chana Daal & Cabbage” Maharashtra Style” and give a surprise to a Marathi family I invited for Thurs Day Dinner.

      Reply
      • February 11, 2019 at 8:31 am
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        Hi,
        Thank you so much.

        Reply
    • June 15, 2018 at 3:14 am
      Permalink

      Hi,
      This recipe is no onion, no garlic recipe.
      Thank you.

      Reply
  • August 28, 2018 at 11:52 pm
    Permalink

    Most of my childhood memory includes getting yelled at by my mother, punampaul.com and eat your veggies; but I used to pay no heed to it. However as time passes, most of us come around to eating vegetables as we are aware of the countless benefits they have for our health.

    Cabbage is especially one of the world’s most nutrient dense vegetables readily available for us to enjoy, rich in essential vitamins such as C, B6, K, saturated fat, thiammin, calcium, iron, magnesium phosphorus and a good source of dietary fibers.

    But I never liked any cabbage recipe other than in noodles.

    This cabbage recipe when I tried at home was not really appreciated by my family but it was really yummy too. Thanks for sharing this delicious preparation. Keep posting wonderful recipes like this.

    Reply
    • February 11, 2019 at 8:30 am
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      Hi,
      Thank you so much for your appreciation and motivation. I like to innovate dishes with different ingredients. Do keep on visiting my different recipes. Happy cooking!!

      Reply
  • January 17, 2019 at 9:34 pm
    Permalink

    Hi
    Thank you so much for the recipe!
    Tried it today and it came our really well.
    There’s not a lot of cabbage sabzi recipes that are good so I’m glad I found your recipe.
    Love the Channa combination

    Reply
    • January 17, 2019 at 9:35 pm
      Permalink

      Edit – Full stars!

      Reply
    • February 11, 2019 at 8:27 am
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      Hi Swathi,
      Thank you so much for trying out the recipe. I am glad that you liked the recipe. Happy cooking!!

      Reply
  • February 21, 2019 at 5:26 am
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    I had been searching for this recipe after I tasted it at my husband’s friend’s house. The Marathi maid who cooked for him knew neither English nor Hindi so I couldn’t get it from her. Was glad I came across your recipe and the results were as authentic & tasty. Thanks for sharing

    Reply
    • February 21, 2019 at 5:42 am
      Permalink

      Hi,
      Thank you so much for your appreciation. Happy cooking!!

      Reply

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