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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!
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Ingredients Method

Ingredients
  

  • 1/3 cup chana rd ( soaked overnight or for 4-5 hours) small
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • pinch asafoetida
  • 1 cup cabbage finely shredded
  • 1 onion medium , diced
  • 1 tomato medium , deseeded and diced
For Dressing
  • 1 cup yogurt hung
  • to taste salt
  • black pepper freshly ground
  • 1 tsp masala or chat masala frankie or cajun seasoning
  • pinch red chilli powder
  • cabbage Shredded for garnish

Method
 

  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.