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Peppery hot cabbage salad Recipe

Name: Peppery hot cabbage salad
Prep time: 30 min
Cook time: 30 min
Yield: 3
Ingredients: 1 tbsp mustard oil or vegetable oil; in small pinch asafoetida (availableAsian stores and some supermarkets); ¾ tsp brown mustard seeds; ¾ in nigella seeds (availableAsian stores and some supermarkets); 2 small dried red chillies (whole); 1 gram tsp blacklentils (skinned, split and washed, urad dal); 1 tbsp chopped peanuts; 10 leaves curry (available fresh or dried from Asian grocers); ½ large cabbage head (finely shredded); salt (to taste)

2 years ago

January 5, 2023

Anjum Anand Fanclub

Peppery hot cabbage salad

Mustard oil has lots of character so the dish does benefit from its use, but if you don't have any to hand the recipe will still work with vegetable oil.

Prep Time

30 minutes

Cook Time

30 minutes

Servings

MetricUS Imperial

Ingredients

1 tbsp mustard oil or vegetable oil
in small pinch asafoetida availableAsian stores and some supermarkets
¾ tsp brown mustard seeds
¾ in nigella seeds availableAsian stores and some supermarkets
2 small dried red chillies whole
1 gram tsp blacklentils skinned, split and washed, urad dal
1 tbsp chopped peanuts
10 leaves Curry available fresh or dried from Asian grocers
½ large cabbage head finely shredded
Salt to taste

Prep Time

30 minutes

Cook Time

30 minutes

Servings

MetricUS Imperial

Ingredients

1 tbsp mustard oil or vegetable oil
in small pinch asafoetida availableAsian stores and some supermarkets
¾ tsp brown mustard seeds
¾ in nigella seeds availableAsian stores and some supermarkets
2 small dried red chillies whole
1 gram tsp blacklentils skinned, split and washed, urad dal
1 tbsp chopped peanuts
10 leaves Curry available fresh or dried from Asian grocers
½ large cabbage head finely shredded
Salt to taste

Instructions

In a large wok or non-stick saucepan, heat the oil until it is smoking (NB - Do not leave hot oil unattended). Remove the pan from the heat and allow the oil to cool for ten seconds. Return the pan to the hob, turn the heat down and fry the asafoetida and mustard and nigella seeds for 30 seconds. Add the chillies, lentils and peanuts and fry for a further minute or until the lentils have started to colour.
Once cooked, stir in the curry leaves, cabbage and salt, to taste. Stir-fry for ten minutes making sure that the cabbage retains some firmness.
To serve, distribute the cabbage between 2-3 serving plates.

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Peppery hot cabbage salad Recipe

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Peppery hot cabbage salad Recipe

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