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5 from 1 vote

Cabbage Chana Daal Sabzi

Cabbage chana daal sabzi- Simple and flavorful Cabbage and lentil stir fry,A delicious stir fry of cabbage and bengal gram
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: lunch recipe, Side Dish, Tiffin recipes
Cuisine: Gujarati Cuisine, North Indian Cuisine
Keyword: cabbage,, chana daal, patta gobhi, patta gobhi chana daal sabzi
Servings: 4 people
Author: anjanaskc


  • 4.5 cup Cabbage / pattagobhi chopped
  • 1/4 cup Bengal gram /chana daal
  • 1/4 cup Coconut / taza nariyal
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Chili flakes /Kuti hui laal mirch
  • 1 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • 1/2 tsp Sugar / Chini
  • 3/4 cup Water
  • To Taste Salt /namak

Tempering /Tadka

    • 3 tbsp Cooking Oil
    • 2 Green Chillies / Hari Mirch
    • 1.5 tbsp Cashew pieces/ Kaju Tukda
    • 1 tsp Cumin Seeds / Sabut Jeera
    • 1 tsp Mustard Seeds / Rai *
    • 2 tsp White lentil/urad daal
    • 10 Curry Leaves / Kadi Patta
    • 1/4 tsp Asafoetida / Hing powder


    • Wash and soak chana daal in water for 1 hour.
    • Take a heavy bottom pan and add oil.
    • When oil become warm then add the urad daal,cumin and mustard seeds.
    • When start crackling then add cashew,green chilies, asafoetida and curry patta.
    • Now add turmeric powder and soaked chana daal and 3/4 cup water.
    • Cover and cook for 5 minutes on low heat till all the water evaporated and daal get partially cooked.
    • Now add chopped cabbage and salt,mix and cover the pan
    • Cook till become soft but remain crunchy.
    • Add sugar, chili flakes, coconut, lemon juice and chopped coriander.
    • Mix well and serve with chapati,bread or steamed rice and daal combo.


    1-you can pressure cook the soaked chana daal with a cup of water for a whistle and then add it in the subzi at step 7.
    2- leftover can be used to stuff in sandwich or parathas.