The combination of Cabbage and carrots just bring full circle the sweet circle. But with the combination of the dals, mustard seeds and grated coconut. It sends a different note on your classic stir-fried cabbage recipe. Worth a try!
Yields: Makes 4 Servings
Ingredients:
- 3 tbsp. Oil
- 1 ½ tsp. Chana dal
- 1 ½ tsp. Urad dal
- 1 tsp. Brown mustard seeds
- 20 fresh Curry leaves (optional)
- 2-4 fresh Green chilies, cut lengthwise
- ½ pound Green cabbage, shredded
- 2 medium Carrots, peeled and julienned
- ¼ cup grated Fresh coconut (or 1 oz. of unsweetened dried coconut, reconstituted in warm water for an hour and thoroughly drained.)
- Salt to taste
Method of Preparation:
1. In a pan over medium heat. Add the oil then add in the chana and urad dal and mustard seed. Stir them into the oil, when you see the dal turn red and the seeds pop. Throw in the curry leaves (if you are using them), chilies, cabbage, and carrots. Add the salt and stir.
2. Cover the pan and reduce the heat and cook the vegetables until they are tender.
3. Pour in the coconut and cook for 2-3 minutes more.
4. Serve on a plate and eat it while it’s still hot. Enjoy!
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