Wok-roasted lentils with cabbage

Do you love cabbage? Does sauerkraut or coleslaw come to mind? I have a classic South Indian recipe of cabbage (coupled with lentils) that is crazy good and refreshingly tasty! You can serve this on hot rice or have with breads or use it in an Indo-greek pita pocket ( make sure to add some tzatziki :)) . The options are really endless and up to your imagination So lets get WOKYTAKY with the ground work, shall we:) 

  • Cabbage- 1 full (thinly sliced)

Ingredients to be coarsely ground: 

  • Channa Dal – 3/4 cup soaked in water for atleast a couple hours
  • Dry red chilis- 2
  • Asafoetida– A pinch
  • Curry leaves- 5-10 leaves
  • Cilantro- 1/4 bunch
  • Salt- To taste

Ingredients for Spluttering:

  • Mustard seeds – 1/2 tsp Cumin seeds – 1/4 tsp Curry leaves – 4 to 5 Oil – 1 tsp for crackling and 3-4 tsps for adding to the roast


  • Add oil to a heavy bottomed pan. When hot, add the sliced cabbage, salt to taste and simmer to allow the cabbage to cook al-dente. Set the cooked cabbage aside
  • Coarsely grind the ingredients mentioned above, try not to add water

Coarsely grind the lentils with he above mentioned

  • In a wok (recommended to allow for uniform cooking), heat the oil and put in the mustard. When the mustard crackles, add rest of the (crackling) ingredients and the coarsely ground Channa dal

Crackle mustard, with the other ingredients

  • Saute the coarsely ground lentil mixture with a bit of oil and stir it, till it is crisp and cooked (the key is to evaporate water content ). Ensure that it doesn’t stick on or burn at the bottom.

Saute the coarsely ground lentils in the wok till it is crisp and all the water evaporated(try not to make it too mushy, it should have the coarse powdery consistency:)

  • When you are satisfied with the crispness, add the sauted cabbage and mix thoroughly.

Mixit in evenly and let it sit for a minute

  • Garnish with chopped cilantro.

Voila the yumm dish is ready to be relished

  • And voila,  you have a cabbage dish that is ready to be eaten either with breads ,rice.

Au revoir and until my next blog, happy cooking!

By |2018-09-12T19:19:12+00:00February 1st, 2015|Lentils, Vegan|2 Comments

About the Author:

Shruthi is the creative chef and mastermind behind these flavorful chutneys and dishes. Cooking with only the freshest ingredients, she loves using her chutneys to add a new twist to traditional favorites. She is constantly experimenting with new recipes, striving to bring the complex sweet and savory flavors of India into your easy, every-day meals. Shruthi lives in Southern California with her husband and two foodie kids, and looks forward to sharing her passion for food with you!


  1. luminouszest February 1, 2015 at 2:20 pm - Reply

    I love cabbage!!!

    • Zesteez
      Zesteez February 1, 2015 at 2:22 pm - Reply

      I’m glad you like it and heres to a creative way of elevating it to the next best level. Enjoy n Thanks!

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