The famous traditional Andhra fish curry, Mamidi chepala pulusu is a tangy delicacy which...

Chicken karahi, also known as gosht karahi and kadai chicken is a Pakistani dish noted fo...

Paneer pasanda is a snack recipe where paneer is stuffed and cooked in silky sauce....

Eggplant/Brinjal in a makhani style sauce is the only thing better is cooking it in a slo...

How to make Lauki ka salan Bottlegourd in yogurt curry?How to cook Lauki ka salan Bottle...

Okra chutney is a high fiber spicy tangy delicious healthy chutney made perfect with hot ...

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.