RECIPES

Patta Gobi with Peas (Cabbage)

By Chefs Pranav Sinha and Meghna Khanna
December 11, 2020
Ingredients
Chana Dal1 Cup
Cumin seeds1⁄2 tsp
Onions1⁄2 cup, finely chopped
Tomatoes1⁄2 cup, finely chopped
Garlic1⁄2 tbsp, finely chopped
Ginger1⁄2 tbsp, finely chopped
Turmeric powder1⁄2 tsp
Coriander powder1⁄2 tsp
Garam Masala (preferably homemade)1 tsp
Oil1 tbsp
Ghee1⁄2 tbsp
Saltto taste
Steps
  1. Soak chana dal for 30 mins. Pressure cook chana dal with double the amount of water until cooked but still maintains the shape (about 15- 20 minutes in a traditional pressure cooker or 1 whistle).
  2. In a pan, heat the oil, add cumin seeds, saute until it begins to splutter. Add onions and fry till golden brown. Add ginger and garlic and fry for about 2 minutes. Add tomatoes, turmeric powder, coriander powder and salt to taste. Mix well and fry on medium heat until masala thickens, and oil begins to separate. Add the boiled Chana dal with the leftover water from the cooker and mix well.
  3. Cook on medium heat for about 10 minutes until dal begins to look consistent but still maintains the shape.
  4. Add garam masala and cook for one minute. Mix well and remove from heat.
  5. Serve hot with Basmati Rice.
  6. Enjoy!
Cook a meal for someone you love
Cook a meal for someone you love