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Ingredients
3 cups of channa dal (soaked for 4.5 hours)
5 cloves of garlic
1 green chilli
2 cups of chopped/grated cabbage
2 grated/chopped carrots
coriander
1 tbsp salt
1 tsp garam masala
1/4 black pepper powder
1 tbsp fennel seeds powder
1/8 tsp red chilli powder
1 tsp flax seed powder
Mix these ingredients. Grease steamer plate and steam for 20 – 25 mins on low-med heat. Garnish with kalonji seeds, white sesame seeds, fresh chopped coriander, flax seeds and red chilli powder. Let it cool for 15 – 20 mins. Then remove from steamed container. Then shallow pan fry with mustard seeds, green chilli and fresh curry leaves for two minutes on each side, if you want a crisper version.
