Daal Gobi ki Subzi Recipe Video
Ingredients
| Onion | 1⁄2 Medium, chop | |
| Tomato | 1 Medium, chop | |
| Red chill powder | 1⁄2 Teaspoon | |
| Haldi | 1⁄4 Teaspoon | |
| Cumin | 1⁄4 Teaspoon | |
| Salt | To Taste | |
| Oil | 2 Tablespoon | |
| Cabbage head | 1⁄4 Medium, chop | |
| Red chilies | 4 Small, divided | |
| Tomato ketchup | 1⁄4 Cup (4 tbs) | |
| Coriander | 2 Tablespoon, chop (and divided) | |
| For the chana daal | ||
| Chana daal | 1 Cup (16 tbs) | |
| Water | 2 Cup (32 tbs) | |
| Salt | 1 Pinch | |
| Haldi | 1 Pinch | |
Nutrition Facts
Serving size
Calories 302 Calories from Fat 95
% Daily Value*
Total Fat 11 g16.8%
Saturated Fat 1.4 g6.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 296.5 mg12.4%
Total Carbohydrates 42 g13.9%
Dietary Fiber 10.9 g43.7%
Sugars 12.1 g
Protein 11 g22.1%
Vitamin A 21.3% Vitamin C 48.3%
Calcium 8.5% Iron 22.7%
*Based on a 2000 Calorie diet
Things You Will Need
Frying panDirections
1. Chop the onions, tomatoes, corriander and cabbage, set aside.
2. Boil the chana daal with salt and haldi until cooked.
MAKING
3. Heat oil in a pan. Add cumin and onion. When onion is transparent add red chilli powder and haldi and finally add the tomatoes.
4. Cover it and on low heat cook the tomatoes for 5 minutes or until the tomatoes have softened up.
5. Add some water followed by red chili and chana daal.
6. Add coriander, salt and pepper to taste.
7. Add cabbage and stir well.
8. Add some tomato ketchup. And cook for some time or until the cabbage is cooked.
9. Once done turn off the heat and garnish with coriander and red chili.
SERVING
10. Serve the daal gobi sabzi with you rice or flat bread.
Chef
