HungryForever

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.

Servings	Prep Time
3	30minutes

Cook Time

30minutes

Servings	Prep Time
3	30minutes

Cook Time

30minutes

Ingredients

1tbsp mustard oil or vegetable oil
in small pinch asafoetidaavailableAsian stores and some supermarkets
¾tsp brown mustard seeds
¾in nigella seedsavailableAsian stores and some supermarkets
2 small dried red chillieswhole
1gram tsp blacklentilsskinned, split and washed, urad dal
1tbsp chopped peanuts
10leaves Curryavailable fresh or dried from Asian grocers
½ large cabbage headfinely shredded
Saltto 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.