Ingredients

The following ingredients have 4 Servings
  • 15ml (1 tbsp) vegetable oil
  • 5ml (1 tsp) mustard seeds
  • 5 curry leaves
  • 1 green chilli, washed and finely chopped
  • 2 kashmiri chillies
  • 5ml (1 tsp) chana dal
  • 2.5ml (½ tsp) urad dal
  • Pinch of asafoetida
  • 15ml (1 tbsp) jaggery or brown sugar
  • 5ml (1 tsp) ground cumin
  • ½ cabbage, making about 4 cups
  • ½ fresh coconut, flesh flaked

Instruction

  • Heat the oil in a large frying pan.
  • Fry the mustard seeds until they start popping, then add the curry leaves, chillies, and both dal.
  • Stir and saute the ingredients on a low heat until the dal changes colour.
  • Sprinkle in the asafoetida, jaggery and cumin.
  • When everything is well incorporated, add the cabbage.
  • Season with salt, add 60ml (¼ cup) of water, give it a good stir and cover the pan with a tight lid.
  • Cook on a low heat until the cabbage is cooked. Check on the food every 5 minutes to ensure the dish doesn’t dry up and add a splash of water if necessary. At the end of the cooking process, all water should have evaporated.
  • When the cabbage is tender, add the coconut and mix well.
  • Serve as side dish with roti, paratha or rice.