"Chana Dal~ Cabbage Kismuri" ... A delicious semi dry side dish from Konkani Saraswat Cuisine prepared usually with Suran (Yam), tendle (Ivy Gourd) or Karate (Bitter Gourd) ... I have tried the same in many more combinations and today I have prepared it with cabbage and chana dal and it tastes awesome ... best served with Chapati/Roti/Parathas, but also goes very well with dalitoy~Rice too ... Yummilicious ......
** I have posted and written so much about kismuri both dry one’s and the one’s with ground masala that I have nothing more to pen down that I have not said. I love this dish so much that I experiment preparing it with various combinations and each one of it has turned out excellent. This one to has turned out awesome and was really a pleasure to relish for lunch with a few roti/chapati and Dalitoy-Rice. I am sure to try out many more combos, so do keep trying them out. The taste of the dish here lies in the masala and its ground texture, it should be ground to semi coarse texture to get the best results. I am sharing a common link to all kismuri posted before in the blog, which has both the dry one’s and the masala addition ones, you can glance through them and get a fair idea of the same and try them out in your homes. In some of the kismuri there may be slight difference in preparation ingredients of the ground masala, that is so as per the veggie, while most of the time it remains same. Do try this delicious dish out and enjoy with your family and friends. And before I forget to mention, Do remember to share some food with the needy as it is rainy season and many are left out there without access to food or are trapped in floods and clogged roads. Do share a bit and get blessed from a mother’s heart for your family, which I am sure you do. Stay Blessed and spread Happiness.
** Here is my simple recipe for "Chana Dal~ Cabbage Kismuri" … My Style …
** Ingredients :
Chana Dal/Bengal Gram Split Dal : 1 cup
Cabbage : 200 gms.
Onion/Piyavu/Kanda : 1 large sized
Mustard Seeds/Sasam/Rai : 1 tsp
Curry leaves/Kadipatta/Karbevu : 8-10
Salt to taste/Namak swad ke anusar
Oil : 2-3 tblsp
** For Ground Masala :
Coconut/Soyi : 1 cup freshly grated.
Coriander seeds/Kothimbir/Dhania : 2 tsp
Kashmiri Red Chillies/Kumte Mirsanga/Lal Mirchi : 8-10
Tamarind/Imly/Chinchama : small marble sized.
Jeera/Cumin Seeds : ½ tsp (Optional)
Methi/Fenugreek Seeds : ¼ tsp
Oil : 1 tsp
** Wash and soak the chana dal in plenty of water for 2 hours. Drain off the water and add it into a pressure cooker pan with 2 cups of water and pressure cook on medium heat to 2-3 whistles. Do not overcook the chana dal or else it will be mushy, we need it just cooked and crunchy. Let the pressure drop on its own, open the lid and keep it ready aside.
** Cut the cabbage into thin strips of about 2-3 inches, wash, drain and keep it ready aside. Peel off the skin of onion and slice it lengthwise just as the size of cabbage and keep it also ready aside.
** For grinding masala : Heat oil in a small pan, when hot add in the coriander, jeera and methi seeds and fry for a few mins. Add in the red chillies and further fry for few seconds. Remove.
** Add in freshly grated coconut and the fried ingredients along with tamarind into a mixer grinder and grind to a semi coarse paste with little water. The masala should be ground with very little water and should be semi dry in texture and not very smooth. You can use the chana dal cooked water while grinding the masala. Remove and keep this aside ready.
** In a large thick bottomed kadai heat oil, when hot add in mustard seeds, when they begin to splutter add in curry leaves, fry for few seconds and then add in the sliced onion and fry till slightly translucent. Immediately add in the cabbage and mix well, cover and cook on low heat for 5 minutes or till the cabbage is 70% cooked. Cabbage needs to be kept slightly crunchy and will not take much time.
** Finally add in the ground masala, cooked chana dal and salt to taste. Mix well and check the consistency. The texture of the dish is thick and semi dry so do not add in much of water. If needed you can add in the cooked chana dal water if any. Cover with a tight lid and cook on low heat for about 8-10 minutes. Keep mixing in between to avoid the curry getting burnt at the bottom.
** "Chana Dal~ Cabbage Kismuri" is done and ready to be served. Serve it hot as an side dish Dalitoy-Rice or with chapatti. I must mention here that it tastes excellent with chapatti/roti/ paratha. If you cook it well on slow heat till fully heated, you can take it in your lunch box too, remains good for few hours. Do try out this delicious dish and enjoy with your family and friends.
** Note : If by any chance there is more of cooked chana dal water, which actually will not happen if you have used the mentioned amount, but if in case there remains more water, do not throw it away. You can prepare tomato saar if there is more than two glasses of the same and if less you can prepare chapati dough.
** There are many more “Kismuri” dishes both dry and with masala one’s in my Blog. I am sharing a common link below, which will give you access to all of them together. Do try out the various options and relish them to your heart’s content with your family. This is one dish which I vouch for that is sure to be loved by one and all.
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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