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
*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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