Red Cabbage Zucchini Chana Dal is a simple, delish, quick, vegan, gluten-free and dairy-free curry. Lentils + veggies in a single dish is a heavenly combo.
Happy Friday everyone!
Yeah! October is almost gone. Wow! Can’t believe that it would be November in a week’s time. And then December and after that January 2016! Woah! Time is indeed flying pretty fast.
It was summer just a couple of months back, and now it’s super cold. Really, it’s getting chillier by every passing day. And feels like fall is about to end very soon too.
So the point is that it’s super cold, and cold weather demands for warm and cozy meal. I think it’s universal. We all want something warm and cozy during cold days. And one thing which gives me a comfy feeling is some curry.
Seriously, cold weather instantly brings one special kind of meal to my mind — spicy and warm lentils curry. I grew up eating lentils almost everyday. No matter what the other side of the meal was, lentils were there for dinner almost everyday. Growing up I just thought it was a norm to eat lentils curry with steamed rice along with veggies and chapati in everyday platter. And eventually, I got corrected. It was not! 😉
But I think lentils should be there in meals often. Whatever the dish prepared with lentils is, there should always be a lentils dish.
To be very honest, I was not very fond of lentils curry back when I was a child. I ate only 2 types of lentils. But now I just LOVE all lentils. I can have them for all my meals. I have said this many times that our taste buds change over time. Thank god for this change in taste. Otherwise, I would have been eating only a few things all my life. And that would have been super boring.
But now as I love lentils, I try to grow this love affair between me and lentils. And I make lentils at least twice-thrice a week. Not bad, uh? Mmm, I know it’s super good.
And lentils + veggies in a single dish is heavenly. You get all proteins and fibers in a single dish. Isn’t that astounding? And making a combo of veggies and lentils is the only way Adoria eats lentils.
You know these kids, don’t ya? They rarely like anything. But if I make a lentil dish with veggies along with steamed rice, Adoria would happily eat that. That’s one more reason why I make lentils + veggie curry often.
I realized that l have quite a few lentils recipes on my website. LENTILS are awesome, so it’s my humble duty to share some quick, easy, simple, healthy, delicious and nutritious lentil dishes with you here every time I make a new dish with them.
Also, now you know about my love affair with the lentils. Oh, I love them the most, and now I can also say that the lentils are near and dear to my heart.
Not to tell, this lentils side dish is vegan and gluten-free too. I wonder how many benifits of having a lentil dish are there. They are magical, and so multitalented too. One can make 100s of dishes using lentils. And they all taste good too! 🙂
Here’s the deal, I love my lentils, and I LOVE it served over steamed rice or along with chapati. And also I love zucchini and red cabbage. So just combined all of my favorites and made this quick, handy, delicious, simple yet exotic looking dish.
So this way, I didn’t need to make anything else. A simple bread would work just great. I personally love this lentils dish with rye bread. They taste fabulous. If you are a rye bread lover like me then try this combo. I really do highly recommend the rye bread. It’s kind of amazing, especially with lentils. PLUS this lentils is vegan + gluten free.
This humble meal is actually quite welcomed when there is a chilling Friday evening. Mmmm, a cozy, flavorful and spicy curry with rice or bread. This is all I want on a Friday evening.
You just throw lentils in a pressure cooker or pot and cook them. Chop the veggies and saute everything with spices and you are DONE.
And if you have any leftovers, then fill them in your sandwiches and toast them. This would make an excellent stuffing for breakfast sandwich the next day. And this would be filler too.
Does that sound cool? Yeah! For me, it’s super cool. Let’s learn to make Red Cabbage Zucchini Chana Dal.
Wash and soak chana dal in enough water for about 45 minutes. Drain water. Add dal to a pressure cooker along with salt, turmeric powder and ½ cup of water. Close the lid and pressure cook on high for 4-5 whistles. Remove from heat, and let the pressure the cooker cool down. Heat oil in a pan over high heat. When oil is hot enough add asafetida cumin seeds and mustard seeds. Add dried red chilies and let the seeds crackle.
Add chopped onions and chopped garlic and till they become translucent.
Add chopped red cabbage and mix well. Saute for 2 minutes. Add zucchini and saute for another 2 minutes.
Now add chopped tomatoes, coriander powder, pavbhaji masala, red chili powder, dried mango powder, red chili powder, garam masala and mix well. Add some more salt if needed. Saute for 2 minutes. Add cooked dal and saute for 3-4 minutes or till the curry becomes thick.
- red cabbage, chopped - 1 cup
- zucchini, roughly chopped (½ inch pieces) - ½ cup
- bengal gram/chana dal - ½ cup
- oil - 3 tbsp
- onion, finely chopped - ¾ cup
- garlic, finely chopped - 2 tbsp
- dried red chili - 2-3
- red chili powder - ½ tsp
- garam masala powder - ¼ tsp
- tomatoes, chopped - 1 cup
- mustard seeds - 1 tsp
- cumin seeds - 1 tsp
- turmeric powder - ¼ tsp
- coriander powder - 2 tsp
- pavbhaji masala - ¼ tsp
- pinch of asafetida
- dried mango powder (amchoor) - 1 tsp
- salt to taste
- coriander leaves for garnishing
- Wash and soak chana dal in enough water for about 45 minutes. Drain water.
- Add dal to a pressure cooker along with salt, turmeric powder and ½ cup of water.
- Close the lid and pressure cook on high for 4-5 whistles. Remove from heat, and let the pressure the cooker cool down.
- Heat oil in a pan over high heat. When oil is hot enough add asafetida cumin seeds and mustard seeds. Add dried red chilies and let the seeds crackle.
- Add chopped onions and chopped garlic and till they become translucent.
- Add chopped red cabbage and mix well. Saute for 2 minutes. Add zucchini and saute for another 2 minutes.
- Now add chopped tomatoes, coriander powder, pavbhaji masala, red chili powder, dried mango powder, red chili powder, garam masala and mix well. Add some more salt if needed. Saute for 2 minutes.
- Add cooked dal and saute for 3-4 minutes or till the curry becomes thick. Garnish with coriander leaves and serve hot with rice or bread. Enjoy!