Cabbage and Chickpeas Kurma

Kurma is a vegetable based gravy, made using different kinds for veggies. Along with vegetables, I like to pair them with some kind of beans or lentils to make the gravy wholesome with some Protein added to it. So today I have used Cabbage a veggie and Black Chickpeas a bean to make the gravy.

For making Kurma, a mixture of cooked onion and tomatoes is used along with khus-khus and cashews. This gives the gravy, a rich flavor and texture. So here is my recipe for it. 

Vegetables I have used :

Cabbage - about 2 cups (finely chopped)

Chickpeas - about 1 cup ( I have used Black variety,soaked and cooked).  

* Use any vegetables of your choice, and if in hurry, use quick cooking small kind lentils which doesn't require much soaking time. 

For Wet  Masala Paste :            

Onion - 1 medium

Tomato (s) - 1-2 medium

Hus-Khus(Gus-Guse) - 2 tsp

Coconut - 2 tbsp

Cashew nuts- 10-15

Cardamom(elakki) - seeds from 2 pods.

Dry red chillies - 2 or more for desired spiciness( if not using red chilies, use red chili powder instead).

Method :

1. First cook the soaked Chickpea with enough water till soft and keep it ready.
2. Cook onion and tomato till soft, let it cool. Mix with the other ingredients mentioned above and grind them to a smooth paste. Add little water if required, to help while grinding. Keep this paste ready as well.
3. In a heavy bottom pan, heat oil when hot add mustard seeds and cumin seeds. When they start to pop add cabbage and cook till soft, then add cooked chickpeas, add Masala paste. Add water and adjust salt accordingly.
4. Let it cook for 15 -20 mins or until all the flavors combine well.
5. Server warm as side with rice,idlies or doses.

Kurma tastes good with any rice based dishes. We had ours with Doses for our lunch today. Enjoy!

I am sending the Kurma to 2 events.

Cooking with the Seeds - Cardamom hosted by Priya.

MLLA #22 hosted by Ruchikacooks .