Indian Cabbage Stir-Fry

Shredded cabbage is stir-fried with Indian spices and mung beans or lentils in this filling vegetarian main or side dish.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 248 Calories

Ingredients

• salt to taste
• 2 cloves garlic, crushed
• 8 cups water
• 1 small head cabbage, shredded
• 3 tablespoons extra-virgin olive oil
• 6 fresh curry leaves, or more to taste
• 3 tablespoons grated fresh coconut
• 1 pinch red chile powder, or to taste
• 1 tablespoon minced cilantro leaves
• 0.5 teaspoon black mustard seeds
• 0.25 teaspoon ground turmeric
• 0.5 cup split mung beans
• 0.125 teaspoon cumin seeds
• 0.125 teaspoon asafoetida powder

Recipe Instructions

Step 1

Place mung beans in a large container and cover with several inches of cool water; let soak for 4 hours. Drain.

Step 2

Bring water to a boil in a large pot. Add the drained mung beans. Cook until almost tender, 10 to 15 minutes. Remove from heat. Stir cabbage and salt into the pot. Let stand until cabbage wilts, about 10 minutes.

Step 3

Drain the cabbage mixture in a colander and set aside.

Step 4

Heat olive oil in a large skillet over high heat. Test heat by adding 1 mustard seed; oil is hot enough if the seed splutters. Add remaining mustard seeds, curry leaves, garlic, cumin seeds, and asafoetida. Cook for 1 minute.

Step 5

Squeeze out excess moisture from the cabbage; add in small amounts to the skillet, stirring well between additions. Stir-fry cabbage mixture for 2 to 3 minutes. Season with salt, turmeric, and chile powder. Reduce heat to low; stir-fry for 4 to 5 minutes more. Garnish with coconut and cilantro.