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Main course · Indian

Bandha Kobi Chana Dali (Odia Cabbage and Chana Dal Stir-Fry)

35 min Serves 4 ~179 kcal/serving ~£3.50 (£0.88/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 500 g white cabbage, shredded
  • 80 g chana dal
  • 1 tsp panch phoron (five spice blend)
  • 2 dried red chillies
  • 0.5 tsp ground turmeric
  • 2 tbsp mustard oil

Nutrition (per serving)

Calories
179 kcal
Protein
6 g
Carbohydrate
18.1 g
of which sugars
6.9 g
Fat
8.3 g
of which saturates
1 g
Fibre
5 g
Salt
0.03 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Soak the chana dal in warm water for 30 minutes, then drain and boil in fresh water for 12 minutes until just tender but not mushy, and drain again.

  2. 2

    Heat the mustard oil in a wide pan and fry the panch phoron and dried red chillies for 30 seconds.

  3. 3

    Add the chana dal and fry for 2 minutes, then add the shredded cabbage and ground turmeric.

  4. 4

    Stir-fry over medium-high heat for 8-10 minutes until the cabbage is tender but still has some bite.

  5. 5

    Season to taste and serve with rice or flatbread.

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