Ingredients
- 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
Directions
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.
