Ingredients30 m servings 232 cals
- 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.
Per Serving: 232 calories; 12.3 g fat; 28.3 g carbohydrates; 6.7 g protein; 0 mg cholesterol; 179 mg sodium. Full nutrition
ReviewsRead all reviews 4
This is a good recipe for cabbage. I had cabbage to use up and this recipe caught my eyes. I didn't have chana dal and peas, so omitted them, but used onion. Delicious and easy to make too.
This dish is surprising light. The coconut makes it sweet but not overly so. It was simple to make and I found curry leaves at my local Indian market. My husband and daughter did not enjoy it as...