Ingredients:

  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 1 dried red chili
  • 1 sprig fresh curry leaves
  • 1 pinch asafoetida
  • 4 cups finely shredded cabbage
  • 2 green chilies, slit lengthwise
  • 1/2 tsp turmeric powder
  • 1 tsp salt
  • 3 tbsp freshly grated coconut

Instructions:

  1. Prepare the cabbage. Wash the cabbage thoroughly and shred it into thin, uniform strips. Pat dry with a kitchen towel to remove excess surface water. Note: Wet cabbage will steam instead of sauté, leading to sogginess.
  2. Heat the base. Heat 2 tbsp coconut oil in a pan over medium heat. Add 1 tsp mustard seeds and wait until they stop popping.
  3. Toast the lentils. Stir in 1 tsp urad dal and 1 tsp chana dal. Sauté until they turn a pale golden brown.
  4. Add aromatics. Toss in 1 dried red chili, 1 sprig fresh curry leaves, and 1 pinch asafoetida. Sauté for 10 seconds until the leaves crackle and smell citrusy.
  5. Start the stir fry. Increase heat to medium high and add the 4 cups of shredded cabbage and 2 slit green chilies.
  6. Season the veg. Sprinkle with 1/2 tsp turmeric powder and 1 tsp salt. Stir fry for 5–7 minutes until cabbage is translucent but still retains a slight snap.
  7. Final fold. Turn the heat to low. Fold in 3 tbsp freshly grated coconut and toss gently for 1 minute until just warmed through.
  8. Rest and serve. Remove from heat immediately. Let it sit for 2 minutes before plating to let the flavors settle.