- Yield: 4 Servings
- 8 oz (250 g) green peas or mung bean sprouts
- 17 oz (500 g) cabbage, chopped
- 17 fl oz (500 ml) water
- salt to taste
Ingredients for ground paste
- 2 green chillies
- 1 cup coconut, grated
- ¼ tsp turmeric powder
- 1 cm (½ in) piece ginger root, grated
- 1 Tbs coriander leaves, chopped
- 2 Tbs oil
- 1 Tbs black mustard seeds
- 1 Tbs bengal gram dhal (split)
- 1 Tbs black gram dhal (skinned & split)
- 10 curry leaves
- 1 pinch asafetida
How to Make It
- Grind the five ingredients for the ground paste until smooth. Set aside.
- To prepare the tempering, heat the oil in a heavy-bottomed pot over low heat and add the black mustard seeds. When they start to splutter, add the bengal gram dhal and black gram dhal, and stir. Fry until the gram dhal turns golden brown, then add the curry leaves and asafetida.
- Add the green peas or mung bean sprouts and fry for a few seconds, then add the chopped cabbage and ground paste and fry for a few more seconds. Add the water and salt to taste. Bring to the boil and mix well. Then lower the heat and cover with the lid and cook for 10 minutes, or until the cabbage becomes soft and the gravy has thickened.