This cabbage and dal pepper fry is a regular in my kitchen whenever I want my favourite fibre. The spice blend of pepper and garlic with coconut gives it that lovely warmth. The soaked chana dal makes the dish more filling and nutritious. I learnt this style of cooking from my mom, who would always cook in a mud pot and keep it humble and flavorful. She calls it cabbage kadala paruppu thoran, while my version is little different from hers.

It’s a lovely way to turn everyday cabbage into something you’ll genuinely enjoy. With just basic pantry ingredients and some soaking time, this one is ready in a jiffy. It pairs so well with hot rice, roti, or even as a warm salad style side.

Health Benefits

Cabbage is rich in fibre, Vitamin C and helps with digestion. Chana dal is high in protein and supports heart health. Together, this dish is nutritious and filling, perfect for everyday meals. I have included garlic and cumin seeds to reduce the gastric nature of cabbage.

Let’s Talk About Ingredients

Detailed Recipe

Video Recipe

Instructions with Photo Guide

Soak the Chana Dal
Take 2 tablespoons of chana dal in a bowl.

soak it in 1/4 cup of hot water. Let it sit for about 10 minutes. This helps the dal soften slightly so it can cook faster along with the cabbage.

Roast the Spices for Masala
In a small pan, heat 1/2 teaspoon coconut oil. Add 1 teaspoon black peppercorns, 1/2 teaspoon cumin seeds, 5 garlic cloves (crush them lightly), and 1 sprig of fresh curry leaves.

Roast this on low flame until you get a nice aroma and the garlic starts turning golden. Keep stirring so nothing burns.

Grind the Spice Mixture with Coconut
Now add 1/2 cup of freshly grated coconut to the roasted spices. Turn off the flame and let it cool slightly. Then, grind this mixture coarsely in a mixie or small jar. Do not add water. Just pulse a few times until you get a coarse, grainy texture.

Temper and Sauté Onion
In a mud pot or any thick-bottomed kadai, heat 1 teaspoon of coconut oil.

Add 1/2 teaspoon of mustard seeds. Let them crackle.

Cook the Onion
Once the mustard seeds pop, add 1 medium-sized onion, finely chopped.

Sauté this on medium heat until the onions turn soft and translucent. No need to brown them.

Add Cabbage and Salt
Add 2 cups of finely chopped cabbage to the pan.

Sprinkle 1/2 teaspoon of salt.

Mix well and fry for just 1 minute to coat the cabbage in the tempered oil and soften slightly.

Mix in the Coconut Masala
Now add the coarsely ground coconut and spice mix to the cabbage.

Stir everything together gently, making sure the masala is well spread through the cabbage.

Add Soaked Dal with Water
Pour in the soaked chana dal along with the water used for soaking.

Mix again. The little water helps cook the dal and soften the cabbage without making it watery.

Cook Covered
Cover the pot with a lid and cook on medium heat for about 5 minutes. This allows the cabbage to soften and the dal to cook just enough to retain a slight bite.

Finish with Pepper Powder
Once everything is cooked, open the lid

and add 1/2 teaspoon of black pepper powder.

Give it a final mix. Serve hot and fresh with rice, chapathi or enjoy it as is!

Expert Tips

• Always soak chana dal in hot water, it cooks faster and evenly.
• Do not over grind the coconut spice mix. Keep it coarse for texture.
• Cooking in a mud pot enhances flavour and gives a nice earthy touch.
• Add pepper powder at the end to preserve its sharpness.
• Use fresh coconut for best taste. If using frozen, thaw before grinding.

FAQs

Can I skip chana dal?
Yes, but it adds texture and protein. You can use moong dal as a soft alternative.

Can I use red cabbage?
Yes, but the taste will slightly differ. Also, it may bleed colour.

Is this recipe vegan and gluten-free?
Yes, it is completely plant-based and free from gluten.

What can I serve this with?
Goes best with plain rice, roti, or millets.

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