Malai Kabul Channa - Garbanzo/Chick peas cream curry

I had some left over shredded cabbage, a cup or more, stored in a plastic zipper bag. I decided to use it with garbanzo beans. Both combine very well. I used traditional method of soaking on boiling instead of using canned ones.

Nowadays I am in mood to make cream based curry. Not that its too rich, but the flavor is really good, if used in right amounts. As mentioned before in previous blogs, if you don't have cream, use equal amount of milk.

So I gave this curry for my husband's lunch this week and for the first time, without me asking, he told it tasted superb. If you know my husband, you know that he is not that vocal about anything. So it was real pat on my back.

This is not a spicy curry but it goes very well with rice as well as chapati. It is good while hot but carries well.

Serves: 2

Preparation Time: Overnight Soaking for chick peas + Cooking chick peas + 20 mins 

Ingredients:

• 1 cup finely shredded cabbage
• 1 cup chick peas soaked and cooked
• 1-2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• A pinch of hing (asafetida)
• A pinch of turmeric
• 2 tsp chana masala
• 1 tsp red chili powder
• 1 tsp tamarind paste
• 1/4 cup cream
• 2 tbsp coriander leaves finely chopped
• Salt as needed

Method:

• In a sauce pan, heat oil, once hot add mustard seeds and hing and let the mustard seeds crackle.
• Then add in chana dal and urad dal and fry until golden brown.
• Now add in the shredded cabbage and fry for 5 mins.
• Add the turmeric, channa masala powder and chili powder and  fry until the raw smell is no more evident.
• To this add the cooked chick peas and tamarind paste and mix it a bit to even out the paste.
• To this add cream and some water to give it a curry consistency, let it come to a boil.
• Once it boils add salt and check for taste. 
• Switch off the stove and add chopped coriander and mix well.