Chana cabbage salad with yogurt dressing – Low carb vegetarian dinner series
This one sounds like an odd combination but they hit off pretty well – something like the chemistry of the geeky Farhan Akhtar and the glamourous Deepika Padukone in the movie Karthik Calling Karthik (which I very badly want to see and end my 15 month exile from the movie-hall), though I must admit that neither the chana nor the cabbage are as glamourous as Deepika, but the end result was almost there!
For Dressing
  1. Pressure cook the soaked drained chana with 1 1/2 cups water until soft – it took me three whistles and 6-7 minutes on sim. Since these chana varieties have a thick skin, they don’t easily turn to a mush, so nothing to worry here. When the cooker has cooled off, drain chana and keep aside.
  2. In a wok, heat 1 tsp oil. Add the asafoetida, cumin and mustard seeds. Once they splutter, add the onions and cabbage with a pinch of salt, stir for 2 minutes on medium flame till slightly soft. Remove from the wok and cool.
  3. In a large bowl, combine all ingredients for dressing. Whisk well. Add the boiled drained chana, the cabbage-onion mix and toss to coat evenly.
  4. Garnish with shredded cabbage and serve chilled with papad or baked chip.