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For day 3 of BM# 22, Cooking with Chickpeas, I have a dish that uses Chana dal, Senagapappu (in telugu). My mom made this curry with cabbage, but this can be made with green beans, cluster beans or even spinach. A very healthy and delicious side dish for rice or roti. This is a very quick curry to make. The only time consuming part is chopping cabbage. Lets check out what my fellow marathoners have cooked up for BM# 22.


34 serving

Total time

45 minutes


  • 4 cups cabbage (- finely chopped)
  • 15 oz. can black beans
  • 3 chilies (Green - slit)
  • 2 tbsps Coconut (, grated (fresh or frozen))
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 2 chilies (Dry red)
  • 6 - 8 Curry leaves
  • to taste Salt


  1. Pressure cook chana dal for 1-2 whistles or until cooked but still intact (dal should not turn mushy for a dry curry). Keep aside.
  2. Heat 2tsp oil in a saute pan, add the seeds and once they start to splutter  add the green chilies and cabbage. Cover and cook until cabbage is cooked through and tender, about 10-12 minutes.
  3. Next add the cooked dal, grated coconut and salt. Cook for another minute and serve.
  4. View the recipe instructions at Cook's Hideout

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