Cabbage Koora

Ingredients

• Servings: 4
• 3 tablespoons cooking oil
• 2 dried red chile peppers, broken into pieces
• 1 tablespoon skinned split black lentils (urad dal)
• 1 teaspoon split bengal gram (chana dal)
• 1 teaspoon mustard seed
• 1 sprig fresh curry leaves
• 1 pinch asafoetida powder
• 4 green chile peppers, minced
• 1 head cabbage, finely chopped
• 1/4 cup frozen peas (optional)
• salt to taste
• 1/4 cup grated coconut

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat the oil in a large skillet over medium-high heat; fry the red chile peppers, urad dal, chana dal, and mustard seed in the hot oil. when the urad dal begins to brown, add the curry leaves and asafoetida powder; stir. add the green chile peppers and continue cooking 1 minute more. stir the cabbage and peas into the mixture; season with salt; cook and stir until the cabbage begins to wilt, but remains somewhat crunchy, about 10 minutes. toss the coconut into the mixture and cook for 2 minutes more. serve immediately.