Red cabbage stir-fry with chickpeas

I prefer red cabbage to white cabbage for stir-fry. They are sweeter and much tastier. They are great for salads too. Half a cup of shredded cooked cabbage has about half of an adult’s daily requirement of Vitamin C according to Nutrition Data. Adding chickpeas makes this healthy dish even healthier. After making this, we ate it just by itself as the taste of chickpeas, cabbage was very good together; we had very little left for lunch :).


Red cabbage chickpeas stir-fry

Ingredients
1 cup shredded red cabbage
½ cup kala channa(black chickpeas) cooked in slightly salted water
1 onion chopped
3 dry red chillies
1 tsp mustard seeds
1 tsp split black gram (urad dal)
1 sprig of curry leaves
a few coriander leaves for garnish

Add oil to a kadai. When the oil is hot, add mustard seeds. When the mustard starts to crackle add urad dal, curry leaves and broken red chillies. Fry the red chillies for a few seconds. Tip in the cabbage and the chickpeas. Combine well and adjust salt. Close the lid and cook for a few mins. When done garnish with coriander leaves. Serve with rice and any dal of your choice.