 |
Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Complex, intriguing dish. You can get the spices at an Indian shop. Also good with other vegetables. Ingredients:
2 tablespoons canola oil |
1 teaspoon chopped fresh ginger |
1 serrano pepper, finely chopped |
1 teaspoon caraway seed |
1 teaspoon cumin seed |
1 teaspoon crushed fennel seed |
1 teaspoon black mustard seed |
1 teaspoon fenugreek seeds |
1 teaspoon ground dried turmeric |
1/4 teaspoon asafoetida powder |
5 cardamom pods |
1/2 medium head cabbage, sliced into strips |
1 teaspoon salt |
1/4 cup water, or as needed |
juice from one lime |
1 (12 ounce) can kidney beans, garbanzo beans, or black eyed peas, drained |
Directions:
1. Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.
2. Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.
|
|