Mutton Ghee Roast, the Mangalorean delicacy cooked with lamb meat spiced with masala grou...

Quials birds fry is a delicious recipe smeared with spices and deep fried. It can be eve...

Stuffed mushroom in corn and spinach cheese is a contemporary combination of spinach and ...

curry leafs (kurvepaku), tamerind( Chintha pandu), whole red chilli ( endu mirchi), fres...

Beet and barley broth with chicken is a fantastic and nutritious soup to enjoy in any sea...

Keema/ Kheema/ Qeema Matar: Mince meat of lamb cooked with peas, you can substitute it wi...

Cabbage And Chickpea Kootu Recipe, Band gobi, How To Make Cabbage And Chickpea Kootu Recipe

Name: CABBAGE AND CHICKPEA KOOTU
Prep time: 15 min
Cook time: 20 min
Total time: 20 min
Yield: 2

Cabbage and Chickpeas Curry is a delicious Indian recipe served as a side dish. It is a quick and tasty lentil and chickpea dish.

About Recipe

Gos koora, Muttaikose, Bandha kopi

(5 ratings)

1 reviews so far

Prep time
15 mins

Cook time
20 mins

Total time
35 mins

Author : Vahchef
Main Ingredient : Cabbage

Servings : 2 persons
Published date : March 09, 2019

Ingredients used in CABBAGE AND CHICKPEA KOOTU
• Chickpeas - 3/4 cup.
• Oil - 3 teaspoons.
• Coriander seeds - 1 teaspoons.
• Cumin seeds - 1 teaspoons.
• Dry red chilly - 5 numbers.
• Urad dal - 2 teaspoons.
• Chana dal - 1 teaspoons.
• Grated coconut - 1/2 cup.
• Green chillies(chopped) - 1 teaspoons.
• Tomatoes(chopped) - 1 numbers.
• Onions(chopped) - 1 numbers.
• Salt - 0 to taste.
• Turmeric powder - 1 teaspoons.
• Cabbage (chopped) - 2 cup.
• Mustard seeds - 1 teaspoons.
• Onions - 1 numbers.
Method:
1. Soak the chickpeas overnight. 2. Take a pan and add chickpeas, water and boil it. 3. When chickpeas are 50% soft then add salt, turmeric powder, cabbage and keep the lid on it and cook them until the chickpeas are soft. 4. Take a pan and add 1 tbs oil, coriander seeds, cumin seeds, dry red chilly, urad dal, chana dal and saute it switch off the flame and add grated coconut. 5. Now transfer it into the mixie jar and blend it into a mixture powder. 6. Take a pan and add 2 tbs oil, mustard seeds, urad dal, onions, little salt, pinch of turmeric powder, curry leaves, green chillies, tomatoes, mixture powder and saute it. 7. Add boiled cabbage, chickpeas along with water and keep the lid on it and cook it for 5 min on slow flame. 8. Now the cabbage and chickpea kootu is ready to serve with rice, roti or pulka.