| Cabbage Poriyal |
Servings: 4
Ingredients:
| • Oil, canola | 2 Tbsp | |
| • Mustard seeds | 1 tsp | |
| • Channa dhal | 1 Tbsp | |
| • Urad Dhal | 1 Tbsp | |
| • Asafetida | pinch | |
| • Curry leaves | 1 sprig | |
| • Red chili, whole dried | 1 | |
| • Green chili, serrano | 1 | |
| • Cabbage, sliced thin | 6-8 cups (1 small head) | |
| • Water | 1/4 cup | |
| • Turmeric | 1/2 tsp | |
| • Ginger, grated | 1/2 tsp | |
| • Salt | 1 tsp | |
| • Coconut, shredded | 1/4 cup or (3" x 1" x 1/2" cube from frozen grated package) |
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Directions:
- Chop the cabbage into 1/4" strips about 1-2" long.
- In a stainless steel Dutch oven, heat the oil on a medium heat (4), add in mustard seeds and let them sizzle.
- Add in the 2 dals and lightly brown.
- Add in asafetida, curry leaves, red and green chili and cook for a minute.
- Add in cabbage, water, remaining spices and coconut. Mix well. Cover and cook for about 10 minutes. The water should boil off by the time it is done.
- Can garnish with cilantro if desired.
Notes:
Serve with brown basmati rice or chapatti/roti/nan. In the below meal, some plain yogurt is a good addition. It adds a little protein and is a good offset to spicy curries.
You can add in 1/2 cup of frozen peas for a variation. Some like a squeeze of lemon.
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