Cabbage Curry
1/4 cup dry red lentils
2 tsp vegetable oil
1 tsp cumin seeds
1 tsp yellow or black mustard seed
1 tsp curry leaf
3-4 green chilis, minced (more or less to taste)
2 cloves garlic, minced
100 gm onion
1/2 tsp salt
1/2 tsp ground turmeric
700 gm green cabbage
Rinse the lentils and pick out the duds.
Thinly slice the cabbage and onion (I use a mandoline).
To begin, fry the cumin seed, mustard seed, chili, garlic and curry leaf in oil until the seeds begin to pop.
Add the drained lentils and onion and cook until the onion is soft.
Add salt, turmeric and cabbage plus 2 Tbsp water (it's easiest to add the cabbage in batches) and stir fry until the cabbage is tender, about 10 minutes.
Serve with raita to cut the heat.
Cucumber Raita
135 g cucumber
20 g red onion
230 g (1 cup) plain nonfat yogurt
Juice of half a lemon
1/4 tsp salt
1/4 tsp cumin
2 Tbsp cilantro (if desired)
Grate or thinly slice the cucumber and onion. Combine all ingredients, adjusting seasoning to taste.
Very Easy Chickpeas
1 can chickpeas, drained
3 Tbsp mint chutney
3 Tbsp onion chuntney
Mix and serve!
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