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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This Indian dish can be made with beans, chayote squash, carrots, cabbage, peas or a mix of any of the above. I used cabbage in the recipe, as that's how DH likes it best. Make sure there is no sweetener in your coconut, or it will taste awful. Ingredients:
2 cups cabbage, finely chopped |
salt |
1/4 cup dal, cooked (moong or toor) |
1/4 teaspoon asafetida powder |
1 1/4 teaspoons urad dal |
2 dried red chilies |
1/4 teaspoon black pepper |
1/2 teaspoon cumin seed |
1/4 cup coconut, grated (unsweetened) |
5 -10 curry leaves |
1 teaspoon vegetable oil |
1/4 teaspoon mustard seeds |
Directions:
1. Cook the vegetables in water.
2. Add salt when half-cooked. You will need more than you think you will.
3. When vegetables are soft, add the cooked dal and asafoetida.
4. Dry roast 1 teaspoon of urad dal, 2 red chilis, and 1/4 teaspoon black pepper.
5. Grind the above in a Magic Bullet or other grinder with cumin seeds. When ground, add coconut and enough water to make a thick paste and grind some more.
6. Add this paste to the cabbage and bring to a boil. The dish should get a thick stew -like consistancy. If necessary add a little bit of rice flour to thicken.
7. Add the curry leaves and remove from heat.
8. In a tiny pan heat the oil. Add the mustard seeds. When they turn grey and pop, add the urad dal and cook until it becomes lightly brown.
9. Add this to the vegetables and serve.
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