Peppery Hot Cabbage Salad

Name: Peppery Hot Cabbage Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H32M0.000S
Yield: 2 to 3 servings
Cuisine: indian
Ingredients: 1 tablespoon mustard oil or vegetable oil; Small pinch asafetida*; 3/4 teaspoon brown mustard seeds; 3/4 nigella seeds*; 2 small dried red chiles, whole; 1 teaspoon black gram lentils (urad dal), skinned, split and washed; 1 tablespoon chopped peanuts; 10 curry leaves*; 1/2 large cabbage head, finely shredded; Kosher salt

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Level: Easy
Total: 32 min

Prep: 20 min
Cook: 12 min

Yield: 2 to 3 servings

Level: Easy
Total: 32 min

Prep: 20 min
Cook: 12 min

Yield: 2 to 3 servings

Ingredients

1 tablespoon mustard oil or vegetable oil

Small pinch asafetida*

3/4 teaspoon brown mustard seeds

3/4 nigella seeds*

2 small dried red chiles, whole

1 teaspoon black gram lentils (urad dal), skinned, split and washed

1 tablespoon chopped peanuts

10 curry leaves*

1/2 large cabbage head, finely shredded

Kosher salt

Directions

In a large wok or nonstick saucepan, heat the oil until it is smoking. Do not leave hot oil unattended. Remove the pan from the heat and allow the oil to cool for ten seconds. Return the pan to the burner, and turn the heat down and fry the asafetida, mustard seeds, and nigella seeds for 30 seconds. Add the chiles, lentils, and peanuts and fry for another minute, or until the lentils have started to color.
Once cooked, stir in the curry leaves, shredded cabbage, and salt, to taste. Stir-fry for 10 minutes making sure that the cabbage retains some firmness.
To serve, divide the cabbage between 2 or among 3 serving plates.

Cook’s Note

*Can be found in specialty Asian markets Mustard oil has lots of character so the dish does benefit from its use, but if you don't have any on hand, the recipe will still work with vegetable oil.

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