Serves 4 ~ Prep time 20 minutes Cook time 45 minutes ~ Calories 335 per serving ~ 8 SmartPoints per serving, 26 SmartPoints per recipe
350g chana dhal or yellow split peas
2 green chillies, deseeded and finely chopped
5cm piece fresh ginger, peeled and finely grated
2 tsp ground cumin
Juice of 1 lemon
2 sweetheart cabbages, leaves separated
2 tbsp mango chutney
For the salad
½ cucumber, finely chopped
½ red onion, finely chopped
2 tomatoes, deseeded and finely chopped
1 red chilli, deseeded and finely chopped
1 tbsp chopped fresh coriander
Juice of 1 lime
1 Put the chana dhal in a large pan and cover with cold water. Bring to the boil then reduce the heat and let simmer for 30-40 minutes until tender. If using yellow split peas, you will need to soak them overnight before cooking as above. Drain, rinse and transfer to a blender. Add the green chillies, ginger, cumin and lemon juice to the blender and whizz until you have a coarse texture.
2 Spread a quarter of the chana dhal mixture onto 1 of the cabbage leaves, then top with a second leaf to enclose. Repeat with the remaining leaves to give you four portions.
3 Roll the sides of the leaves inwards to hold the mixture in place, then roll up to form a parcel. Secure with kitchen string and transfer to a large colander or steamer set over a pan of simmering water. Cover and steam for 4-5 minutes until the cabbage is tender.
4 Meanwhile, make the salad by tossing all the ingredients together in a large bowl.
5 Snip the string from each cabbage parcel, cut in half and serve with the mango chutney and salad on the side.
Recipe courtesy of Weight Watchers.