December 2004 Archives

White cabbage with split peas

White cabbage with split peas

You need:

  • 125g dried split yellow peas
  • 1 tablespoon vegetable oil or ghee
  • 1 teaspoon black mustard seeds
  • 2 teaspoons cumin seeds
  • 8 curry leaves
  • 4 dried red chilies, crushed
  • 1 pinch asafoetida
  • 1 teaspoon turmeric
  • ½ white cabbage, trunk removed, cut in stripes
  • salt
  • 1 bunch fresh green coriander leaves, chopped

Put the split peas into half a litre boiling water and cook for about 30 minutes until soft, then drain.

Heat the oil in a large frying pan or wok. Add mustard and cumin seeds and fry until they begin to pop, then addcurry leaves, chilies and peas and fry for about 5 minutes, stirring continuously.

Add asafoetida, turmeric and thecabbage. Stir well, then reduce heat to very low and let simmer with the lid on until the cabbage is soft (30-45 minutes). Stir occasionally, make sure nothing sticks to the pan. There should be no liquid left in the pan in the end.

Salt to taste and add coriander leaves before serving.