Cabbage Koora

Name: Cabbage Koora
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 pinch asafoetida powder; 1 head cabbage, finely chopped; 21 grams grated coconut; 3 Tbsps cooking oil; 1 sprig fresh curry leaves; 4 green chile peppers, minced; 1 Tbsp skinned split black lentils (urad dal); 1 teaspoon mustard seed; 2 dried red chile peppers, broken into pieces; 4 servings salt to taste

The recipe Cabbage Koora can be made in approximately 30 minutes. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 214 calories, 4g of protein, and 15g of fat per serving. For 81 cents per serving, you get a side dish that serves 4. Head to the store and pick up mustard seed, cabbage, curry leaves, and a few other things to make it today.

Instructions

Heat the oil in a large skillet over medium-high heat; fry the red chile peppers, urad dal, chana dal, and mustard seed in the hot oil. When the urad dal begins to brown, add the curry leaves and asafoetida powder; stir.

Ingredients you will need

Asafoetida

Red Chili Pepper

Curry Leaves

Mustard Seeds

Chana Dal

Urad Dal

Cooking Oil

Equipment you will use

Frying Pan

Add the green chile peppers and continue cooking 1 minute more. Stir the cabbage and peas into the mixture; season with salt; cook and stir until the cabbage begins to wilt, but remains somewhat crunchy, about 10 minutes. Toss the coconut into the mixture and cook for 2 minutes more.

Ingredients you will need

Green Chili Pepper