Cabbage curry with kala chana

I am not a big fan of cabbage in US. It is sweet and bland and unless it is made specially I don't eat it... This version of cabbage curry I saw in our local desi restaurant. They had added some kala chana and some fresh coconut to the cabbage curry and it tasted amazing. Here is my simpler version of the same curry!
So this is a simple cabbage curry with a slight twist, add these black pearls - kala chana and presto you have a newer tasting cabbage curry! Try it and let me know how you like it!

Priya as recommeded by you, sending this off to Healthy Me and Healthy Us event  hosted by Priya of Mharo Rajastan's recipes. Priya's blog comes from Rajasthan a place dear to my heart, I have spent my most important student years there and love the people and their hospitality and when she hosts healthy food event another thing very near and dear to me, I couldn't resist editing my post!

Nutrition benefits of cabbage and black peas
1. Steamed cabbage is supposed to be a good source of cancer prevention food and also cholesterol reduction food. Source here .
2. Cabbage is good source of Vitamin K, vitamin C, folate and fiber and contains very less calories for about  1 cup of raw cabbage .
3. Legumes are high is proteins and are wonderful as a plant based protein.


Ingredients
2 cups of thinly sliced cabbage
1/2 cup of pre soaked and boiled (with salt) black chick peas or kala chana
1 tea spoon of ginger garlic paste
2 green chillies
2 plum tomatoes - diced
1 tea spoon of Turmeric
1 tea spoon of red chili powder
1 tea spoon of Jeera/Cumin powder
1/2 tea spoon of garam masala
Salt to taste
1 table spoon of Oil

How To
Heat oil in a pan
Add green chillies and ginger garlic paste and mix well.
Add the cabbage and the turmeric and chili powder and mix well and cook on low heat for about 10-15 min. Stir every 4-5 min.
Once the cabbage reduces in volume, add the tomatoes, salt and the cumin powder and garam masala and the boiled kala chana.
Cook for a few more minutes until cabbage and tomatoes are cooked through.
Sprinkle coriander leaves and enjoy with rotis!