Cabbage Indian Style

Name: Cabbage Indian Style
Ingredients: 4 Tbsps. butter; 2 Tbsps. peanut oil; 1 tsp. black mustard seeds; 1/4 cup of ginger, cut into thin julienne sticks; 3 Tbsps. urad dal (split black lentils, easilly obtainable at Indian groceries); 1 heaping tsp. turmeric; 1/2 head cabbage, cut into strips; 1/2 tsp. red chili powder (or less, to taste); 1 tsp. cumin powder; 2 tsps. ground coriander seeds; 1 tsp. salt; (optional: 2 Tbsp. chopped cilantro leaves)

12 ingredients

1 steps

Ingredients

4 Tbsps. butter
2 Tbsps. peanut oil
1 tsp. black mustard seeds
1/4 cup of ginger, cut into thin julienne sticks
3 Tbsps. urad dal (split black lentils, easilly obtainable at Indian groceries)
1 heaping tsp. turmeric
1/2 head cabbage, cut into strips
1/2 tsp. red chili powder (or less, to taste)
1 tsp. cumin powder
2 tsps. ground coriander seeds
1 tsp. salt
(optional: 2 Tbsp. chopped cilantro leaves)

Directions

1

{"0":"Heat the oil and then add the butter. When the butter is melted and hot, add the mustard seeds. When these begin to crack and pop, add the urad dal and then the julienned ginger and the turmeric. Stir fry a few minutes, until the ginger begins to look fried and a little brown. The oil has now been perfumed. Add the cabbage and keep turning it in the pot to ensure it gets covered in the oil and all turns a nice yellow color from the turmeric. Once the cabbage begins to cook down and reduces to about half the bulk it had, add a pinch of chili pepper or cayenne, and the cumin, coriander and salt. Stir to coat the cabbage with the new spices.","2":"Dash on a tablespoon of water (yes, a Tbsp), and keeping the flame on the burner at medium high, immediately put the lid on the pot. This steams the cabbage without drowning it. Keep the lid on for 5 minutes and then lift the lid and stir, making sure it is not sticking or burning. Turn the heat down to medium low and cook for another 10 minutes or so, to ensure the urad dal is not crunchy and the cabbage is sufficiently wilted and has absorbed flavor and color. If youlike, sprinkle with chopped cilantro leaves, and serve."}