Name: Maharashtrian Kobi Chi Bhaji
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Cabbage, kobi, finely shredded; 1½ tbsp Split Bengal Gram, chana dal, soaked for 30 mins; 1½ tbsp Freshly Grated Coconut, essential for authentic flavor; ½ tsp Mustard Seeds; ⅛ tsp Asafoetida; 1½ Green Chili Pepper, slit; 5 Curry Leaves; ¼ tsp Ground Turmeric; ¾ tbsp Cooking Oil; ½ tsp Salt; 1 tbsp Coriander Leaves, chopped

55 mintotal

25 min hands-on30 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Drain the soaked chana dal completely.
Heat oil in a wide pan or kadhai on medium heat. Add mustard seeds and let them splutter.
Add asafoetida (hing), slit green chillies, and curry leaves. Sauté for a few seconds.
Add the soaked and drained chana dal. Sauté the dal in the tempered oil for a few minutes to roast it slightly.
Add turmeric powder and immediately add the finely shredded cabbage and salt. Toss thoroughly so the cabbage is coated with the turmeric and tempering.
Cover the pan with a tight lid and lower the heat. Let it steam in its own moisture for 8-10 minutes. Stir halfway through. Do not add water.
8–10 min
Check if the chana dal is tender. Once the cabbage shrinks but still retains a slight bite, remove the lid.
Add freshly grated coconut and chopped coriander. Mix gently, cook open for 1 final minute, and turn off the heat.

How to tell it's done

Warm, mildly sweet strands of tender-crisp cabbage interspersed with soft, nutty lentils and moist coconut flakes.

Nutrition

Per serving, from 2 servings.

130kcal

Where the calories come from

Protein3.9 g11%
Carbohydrate14.5 g42%
Fat7.3 g47%

Sugars: 5.5 g
Saturated fat: 2 g
Fibre: 4.8 g
Sodium: 608 mg
Potassium: 320 mg
Calcium: 59 mg
Iron: 1.4 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Authentic Marathi Kobi Chi Bhaji relies on the sweetness of fresh coconut and the nutty bite of Chana Dal. Avoid adding onions, garlic, or red chilli powder to keep the authentic yellow-green color intact.

What to serve it with

A dependable tiffin sabzi. Serve it with hot chapatis, varan (dal) and a wedge of lemon.

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