Combining cabbage, coconut and split chickpeas, this vegetarian dish is best eaten with steamed rice and roti. Flavoured with mustard seeds, turmeric and green chilli, it’s one to serve at your next Indian feast.
- 900 g small white cabbage, cut into 3 cm strips
- 1 tbsp vegetable oil
- 1½ tsp yellow mustard seeds
- ½ tsp ground turmeric
- 12 curry leaves
- 1 long green chilli, cut into julienne
- 100 g (½ cup) dried split chickpeas (chana dhal) (see Note), rinsed well, drained
- 65 g (¾ cup) desiccated coconut
- steamed rice and roti, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Rinse cabbage and drain well. Set aside.
Heat oil in a large wok or frying pan over high heat. Add mustard seeds, turmeric, curry leaves, chilli and split chickpeas, and cook for 3 minutes or until chickpeas start to brown. Add cabbage and 60 ml water, and cook, stirring, for 8 minutes or until cabbage is softened. Remove from heat, stir in coconut until well combined and season with salt.
Serve cabbage hot or at room temperature with rice and roti.
• Split chickpeas, not to be confused with yellow split peas, are available from Asian food shops.
As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Photography by Alan Benson.