Kobi Bhaji
- 41 min
- mild
- Serves 4
Kobi bhaji, a Maharashtrian dry side of cabbage, chana dal and coconut with a mustard tempering. Mild and vegetarian, serves 4, about 40 minutes plus soaking.
You’ll need: Pressure Cooker
Good for: Lunchbox
Ingredients
Chana Dal½ cup
Water, For Soaking300 ml
Oil1½ tbsp
Mustard Seeds1 tsp
Cumin¾ tsp
Asafoetida0.3 grams
Green Chilli, Finely Chopped18 grams
Ginger, Finely Chopped15 grams
Turmeric Powder0.6 grams
Cabbage, Shredded450 grams
Sugar1 tsp
Salt1 tsp
Coconut (Grated)¼ cup
Lemon Juice1 tsp
Coriander Leaves, Finely Chopped6 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 203kcal | 812kcal |
| Protein | 7.1g | 28g |
| Carbohydrate | 25g | 98g |
| Fat | 9.6g | 38g |
| Fibre | 6.8g | 27g |
| Sugar | 5.5g | 22g |
Method
Soak the chana dal in 300 ml water for 1 hour. Drain well. Meanwhile, wash and shred the cabbage. Chop the green chillies, ginger and coriander leaves.
Pressure cook the soaked chana dal with 250 ml water on medium flame for 2 whistles. Wait about 10 minutes until the pressure drops naturally, then drain any extra water. The dal should be soft through the centre but should still hold its shape.
Heat oil in a kadai on medium flame for 1 minute. Add mustard seeds and fry for 30 seconds until they crackle. Add cumin and asafoetida, then add green chilli and ginger. Fry for 1 minute until the ginger loses its raw smell. Add turmeric powder and stir for a few seconds.
Add the shredded cabbage, cooked chana dal and sugar. Mix well, cover and cook on low flame for 6 minutes, stirring once in between. Cook until the cabbage is soft but still has a slight bite.
Add salt and cook uncovered on medium flame for 3 minutes until the released moisture dries up. Switch off the flame and mix in the grated coconut, lemon juice and coriander leaves. Transfer the bhaji to a serving bowl so the cabbage does not keep cooking in the hot kadai.
Before you start
- How long does Kobi Bhaji take?
- 41 minutes from start to finish. That is 15 minutes of preparation and 26 minutes of cooking.
- How many people does Kobi Bhaji serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Kobi Bhaji vegetarian?
- Yes. No meat, no fish and no egg.
- Is Kobi Bhaji spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Kobi Bhaji?
- ½ cup Chana Dal, 0.3 grams Asafoetida, 18 grams Green Chilli, 15 grams Ginger, 0.6 grams Turmeric Powder, 450 grams Cabbage, and a few more listed on this page.
- Do I need a pressure cooker for Kobi Bhaji?
- No, it is cooked in an open pot.
- How many calories are in Kobi Bhaji?
- About 203 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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