Cabbage Bhaji
This bhaji is a yummy medley of cabbage and toor dal, simmered to perfection with spices. Grated ginger further enhances the taste of this bhaji. Apart from its ability to alleviate digestive issues, ginger has amazing antioxidant properties as well.
The humble cabbage is a veggie that is a good source of some essential vitamins and minerals. It has remarkable anti ulcer properties. Its high Vitamin C content helps in fighting inflammation and infection.
This bhaji requires minimal ingredients and can be made in no time.
Proceeding to the recipe:
Ingredients:
Toor dal- 1/2 cup
Cabbage -1 cup (finely chopped)
Turmeric powder-1 tsp
Lemon juice- 2 tsps (optional)
Salt- as needed
Oil- 3 tsps
Notes:
Rinse the toor dal thoroughly and soak it for a couple of hours. Soaking helps in reducing the anti- nutrients like phytates found naturally in pulses. It also enhances the digestibility of the pulses. Make sure to drain the soaked water and use fresh water for cooking the dal.
Ingredients for seasoning:
Mustard seeds- 1 tsp
Green chillies- 1 (finely chopped)
Ginger- a small chunck (finely grated)
Preparation
Cook the dal in a pressure cooker. Once cooked, mash the dal with the back of the ladle and keep aside.
In a kadai, heat oil. Add the mustard seeds, and once it splutters, add the chopped green chillies and grated ginger. Saute for a couple of minutes on medium flame. Add the chopped cabbage, salt and the turmeric powder. Add little water to cook the cabbage. Cook covered, stirring frequently to check if there is enough water.
Once the cabbage appears cooked, add the cooked and mashed toor dal. Stir well to make sure that everything gets blended well together. Remove from stove.
Transfer to a serving bowl. Add a dash of lemon juice, if you would prefer that extra zing.
Enjoy with rice or rotis
Notes:
1. Feel free to prepare this bhaji adding carrots or peas. These veggies would beautifully complement the cabbage in this bhaji.
2. Always add lemon juice, after removing from the stove, as it might sometimes impart a bitter taste, when added to a very hot dish.
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| Cabbage Bhaji |
This bhaji is a yummy medley of cabbage and toor dal, simmered to perfection with spices. Grated ginger further enhances the taste of this bhaji. Apart from its ability to alleviate digestive issues, ginger has amazing antioxidant properties as well.
The humble cabbage is a veggie that is a good source of some essential vitamins and minerals. It has remarkable anti ulcer properties. Its high Vitamin C content helps in fighting inflammation and infection.
This bhaji requires minimal ingredients and can be made in no time.
Proceeding to the recipe:
Ingredients:
Toor dal- 1/2 cup
Cabbage -1 cup (finely chopped)
Turmeric powder-1 tsp
Lemon juice- 2 tsps (optional)
Salt- as needed
Oil- 3 tsps
Notes:
Rinse the toor dal thoroughly and soak it for a couple of hours. Soaking helps in reducing the anti- nutrients like phytates found naturally in pulses. It also enhances the digestibility of the pulses. Make sure to drain the soaked water and use fresh water for cooking the dal.
Ingredients for seasoning:
Mustard seeds- 1 tsp
Green chillies- 1 (finely chopped)
Ginger- a small chunck (finely grated)
Preparation
Cook the dal in a pressure cooker. Once cooked, mash the dal with the back of the ladle and keep aside.
In a kadai, heat oil. Add the mustard seeds, and once it splutters, add the chopped green chillies and grated ginger. Saute for a couple of minutes on medium flame. Add the chopped cabbage, salt and the turmeric powder. Add little water to cook the cabbage. Cook covered, stirring frequently to check if there is enough water.
Once the cabbage appears cooked, add the cooked and mashed toor dal. Stir well to make sure that everything gets blended well together. Remove from stove.
Transfer to a serving bowl. Add a dash of lemon juice, if you would prefer that extra zing.
Enjoy with rice or rotis
Notes:
1. Feel free to prepare this bhaji adding carrots or peas. These veggies would beautifully complement the cabbage in this bhaji.
2. Always add lemon juice, after removing from the stove, as it might sometimes impart a bitter taste, when added to a very hot dish.
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