Serve this cabbage-curry-with-a-kick family style, alongside Indian naan or roti. Using the flatbread to sop up the curry will balance the curry’s spice and ensure you savor every last bite. From Latha and Ashwini of the HEAL Yourself Blog.
- 1 teaspoon vegetable oil
- 1 teaspoon Urid dhal seeds or black lentil*
- 1 teaspoon black mustard seeds**
- 1 red onion, diced
- 1 ripe tomato, diced
- 1 tablespoon water
- 1 small cabbage, chopped
- 3 green chilles
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt to taste
- 1 bunch cilantro (for garnish)
*optional. Available in the dried food aisle of most grocery stores
** available in the spice aisle of grocery stores
Heat vegetable oil in a saucepan over medium-high heat and heat Urid dhal and mustard seeds in the oil for 1-2 minutes until seeds pop.
Add the onion and sauté for about two minutes or until onion is light brown and add the tomatoes.
Add 1 tablespoon water to cook the onion and tomatoes together for 5-7 minutes over low heat or until tomatoes are tender.
Add cabbage, green chiles, chili powder, and cumin to the onion mixture and salt to taste.
Cover and cook over low heat for about 10 minutes, or until cabbage is tender.
Remove and garnish with finely chopped cilantro.