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.