Photo of Steamed cabbage stuffed with chana dhal by WW

Steamed cabbage stuffed with chana dhal

Points® value
Total Time
1 hr 5 min
20 min
45 min
Chana dhal – or split chickpeas as they’re also known – are a popular ingredient in Indian curries, as they’re a great partner for all sorts of spice combinations. If you can’t find them, use yellow split peas


Yellow Split Peas, dry

350 g, chana dhal

Chilli, green or red

2 individual, deseeded, finely chopped

Root Ginger

2 inch slice(s), peeled, finely grated

Ground Cumin

2 teaspoon(s), level

Lemon Juice, Fresh

2 tablespoon(s)


2 portion(s), medium, leaves separated

Mango Chutney

2 tablespoon(s), heaped


½ individual, extra large, finely chopped

Red onion

½ medium, finely chopped


2 medium, deseeded, finely chopped

Chilli, green or red

1 individual, deseeded, finely chopped

Coriander, fresh

1 tablespoon(s)

Lime Juice, Fresh

30 ml


  1. Put the chana dhal in a large pan and cover with cold water. Bring to the boil then reduce the heat and let simmer for 30-40 minutes until tender. If using yellow split peas, you will need to soak them overnight before cooking as above. Drain, rinse and transfer to a blender. Add the green chillies, ginger, cumin and lemon juice to the blender and whizz until you have a coarse texture.
  2. Spread a quarter of the chana dhal mixture onto 1 of the cabbage leaves, then top with a second leaf to enclose. Repeat with the remaining leaves to give you four portions.
  3. Roll the sides of the leaves inwards to hold the mixture in place, then roll up to form a parcel. Secure with kitchen string and transfer to a large colander or steamer set over a pan of simmering water. Cover and steam for 4-5 minutes until the cabbage is tender.
  4. Meanwhile, make the salad by tossing all the ingredients together in a large bowl.
  5. Snip the string from each cabbage parcel, cut in half and serve with the mango chutney and salad on the side.