Cabbage Lentil Pancakes

Try this and you will never complain about cabbage being bland. The crispy pan fried pieces of cabbage and the hearty spiced lentils are a wonderful combination.

1 cup bengal gram dal (Channa dal)
3 cups cabbage, shredded
1 medium onion, finely chopped
8-10 dried red chillies
1/2 tsp cumin seeds
1″ piece ginger, minced
1/2 tsp asafoetida powder
5 curry leaves, chopped
1/3 cup cilantro, chopped
1/3 cup canola oil
1 1/2 tsp salt
1 tbsp rice flour

Soak the channa dal for an hour in water. Drain and grind into a coarse paste with the dried red chillies, 1/2 tsp salt and asafoetida powder.

 

 

Add the minced ginger, chopped onions, cumin seeds, cilantro, curry leaves and salt to this mixture. Mix well, add the shredded cabbage, rice flour toss together and set aside.

Heat oil in a large non-stick pan over medium heat. Take 2 tbsps of the cabbage-lentil mixture, slightly flatten it with your palms and gently place on the oil. Fry for 4-5 minutes on one side until completely cooked through and browned. Flip over and cook for another 4 minutes.

Place on paper towels to drain and serve warm with mint chutney.