Cabbage With Mustard Seeds And Coconut Recipes

Steps:

• Thaw frozen coconut or soak dried coconut in a little hot water to plump up.
• Heat oil in a wok or large skillet over medium until shimmering. Add 1 mustard seed. When seed sizzles and pops, add remaining mustard seeds, cover, and cook until seeds start popping, about 10 seconds. When popping starts to subside, immediately add chana dal. Reduce heat to medium-low and cook, tossing constantly, until dals are reddish golden brown and smell nutty, about 2 minutes. Add chiles and toss to coat. Add cabbage, salt, and turmeric and cook, stirring, until cabbage wilts but still has a little crunch, 3-5 minutes. Add coconut and cook until heated through, about 1 minute more.
• Remove from heat. Stir in cilantro and lemon juice. Taste and add more lemon juice and salt if needed.

Steps:

• First heat the mustard oil in a wok (or large frying pan).
• When the oil is heated, add the mustard seeds and bay leaves.
• When mustard seeds turn gray and start popping (a few seconds) add the cabbage, salt and sugar.
• Quickly toss the cabbage in the oil until it’s lightly coated with oil and add coconut, green chili and optional pepper flakes.
• Keep stirring for 2-5 minutes until the cabbage turns bright green and slightly wilted (but still somewhat crunchy).
• Serve with Basmati rice.
• Note: this dish is also excellent with Brussels sprouts or green beans instead of the cabbage.