Steamed cabbage stuffed with chana dhal
3
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
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
Ingredients
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)
Cabbage
2 portion(s), medium, leaves separated
Mango Chutney
2 tablespoon(s), heaped
Cucumber
½ individual, extra large, finely chopped
Red onion
½ medium, finely chopped
Tomato
2 medium, deseeded, finely chopped
Chilli, green or red
1 individual, deseeded, finely chopped
Coriander, fresh
1 tablespoon(s)
Lime Juice, Fresh
30 ml
Instructions
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.
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