A MEAL YOU CAN MAKE

Cabbage poriyal with chickpeas

Quick cabbage with coconut, mustard seeds and chickpeas, served with chapati.

About 31 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Mustard and wheat/gluten; check coconut for cross-contact. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~423 kcal · 17g protein · 48g carbohydrate · 19g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Shred 350g cabbage (finely shredded) finely and drain 240g tinned chickpeas. Measure 25g desiccated coconut, 0.5 tsp mustard seeds, 0.25 tsp ground turmeric and 80ml water. Wash and thoroughly dry 8 whole curry leaves.

  2. Warm the chapati

    Warm 2 whole chapati (ready-made) in the dry pan as directed on its packet; wrap on a plate.

  3. Temper the spices

    Warm 15ml rapeseed oil over medium heat. Add mustard seeds with the lid nearby to shield splashes. When they begin to pop, lower the heat and add dry curry leaves carefully.

  4. Steam the cabbage

    Add cabbage, turmeric, chickpeas and water. Stir, cover and cook on low until cabbage softens but still has a little bite. Stay nearby and add a splash of water if dry.

  5. Finish with coconut

    Uncover and stir in the coconut. Cook until excess water evaporates and chickpeas are steaming hot.

  6. Check and serve

    Serve with chapati. This meal adds chickpeas to a vegetable dish usually served as part of a wider meal.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  7. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 8 min · Cooking: about 18 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Tamil-style poriyal · chickpea meal adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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