Feels like the spring is around and the mango trees are gradually stooping with the load of mangoes. I love this season, the gentle smell of the mango flowers, the moderate climate, the gentle evening breeze. Spring also means exam pressures, one can feel the tension burgeoning with kids digging deep into the books.
This is also the time when children need proper nourishment to keep their brain active and body healthy. A proper balanced diet providing them adequate energy, minerals, proteins and fibre is required. I and S for the past two months are following a strict diet and the kid is also influenced by our strict regime, though he does indulge into pasta and noodles once in a while but largely he follows a healthy food regime.This has helped him in staying fit and energetic while studying.
I always try to incorporate lentils into the veggies and this curry that I’m sharing today has it’s roots in Maharashtra and has been cooked in Maharashrtrian homes and obviously my home too for generations. I’ve always landed eating this curry at my granny’s place and have loved it for the aroma of the Goda masala which is quintessential to Maharashtrian cooking. My Mom always avoided adding the Goda Masala as my Dad was not very fond of it but for an authentic Maharashtrian taste this curry needs to have a strong kick of asafoetida and a gentle aroma of the Goda Masala. The asafoetida helps preventing gastric disorders which might generate on eating Cabbage and Bengal gram, so it’s addition is a must, plus I love the smell as well as flavour that it imparts to the curry.
It’s a no fuss curry perfect for everyday cooking and also gives you a chance to use legumes in the curry.
Paankobi Ani Chana Daalichi Bhaaji
Preparation Time:20mins | Cooking Time: 15-20mins | Serves:4 | Difficulty Level: Easy
2-1/2 - 3tbsp oil
1tsp mustard seeds
3 green chilies
a small pinch asafoetida (good quality)
3/4tsp turmeric powder
3/4cup bengalgram/ chana daal, wash and soak in warm water for an hour
1small cabbage, chopped finely
1/2-1tsp red chilli powder
salt to taste
a large pinch of Goda masala (traditional Maharashtrian masala used for curries and lentils)
Heat oil in a pan/wok and splutter the mustard seeds.
Add the green chillies and sauté for a few seconds.
Strain the soaked lentils and reserve the water. Tip in the lentils and asafoetida, mix thoroughly. Add turmeric and mix. Put some reserved water and cook the lentils covered.
Once the lentils are done add salt to taste, mix. Tip in the cabbage and mix thoroughly. Cook covered till half done.
Add the red chilli powder and coriander powder, give a nice mix and again cook covered till done. If required add few spoons of the reserved water of the soaked lentils while cooking.
Finally add the Goda Masala and give a final mix. Remove from flame and serve hot with roti/rice and daal (sadha varan).
Note: Salt should be added after the lentils are cooked as it may hinder the process of cooking of the lentils.