It so happened that my cousin was looking at including protein into his diet and I had to suggest suitable options so that he gets maximum benefit of the food intake. Chole was something I could think of besides paneer and moong and when combined with cabbage turns into a delectable combination. I had sundal once on a flight and liked the simplicity of the chole in that combination too. Little did I know it works well with cabbage too. I consumed half of the cabbage as salad and remaining half wanted something steamed and crispy so converted into thoran. Here’s an interesting recipe which can be made before hand too.
1/2 medium cabbage (finely sliced)
1/2 cup chole (soaked for 7-8 hours and boiled upto 11-12 whistles)
1 tsp jeera
1/4 cup coconut
1 medium sized onion
1 small green chilly
Above ingredients to be ground once coarsely.
1. Apply salt to the cabbage and set aside for 10-15 minutes.
2. In a kadai, add the seasoning ingredients and fry well in coconut oil for 5-10 minutes.
3. Lightly crush and drain the water from the cabbage and add to the seasoning.
4. On moderate high flame fry well the cabbage till light crispy and lastly add the boiled chole and combine well.
1. You can boil the chole the previous day too. I used half of the chole for ragda and preserved the remaining in the fridge.
2. If eating plain a little lime can be squeezed and had as a salad.
Do make it and pin down your feedback. Thanks for stopping by.