Cabbage and Peppers
"Recipe source: Indian Flavor Every Day cookbook. The urad dal can be purchased at an Indian grocery store. Split red lentils can be substituted for the texture but won't give you the same nutty flavor as the urad dal."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (304.6 g)
- Calories 258.5
- Total Fat - 10.8 g
- Saturated Fat - 1.2 g
- Cholesterol - 46.5 mg
- Sodium - 363.9 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 8.7 g
- Sugars - 7.7 g
- Protein - 23.5 g
- Calcium - 255.5 mg
- Iron - 3.4 mg
- Vitamin C - 107.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Slice cabbage using a food processor or a knife -- you should have 10-12 cups cabbage. Slice the red bell pepper and set it aside with the cabbage.
Step 2
In a wok or large skillet over medium high heat heat the oil and then add the mustard seeds.
Step 3
After the seeds have popped add the curry leaves and then add the split red lentils (you can also use white urad dal which is available in an Indian grocery store), stirring until they turn color -- fast as this happens fast!
Step 4
Add the onion, garlic and green chilies and saute for a few minutes or until onion is tender.
Step 5
Stir in turmeric, salt and sliced cabbage and bell pepper.
Step 6
Cover and reduce heat to medium low and cook, stirring occasionally for 5-10 minutes or until vegetables are softened.
Step 7
Uncover, increase heat to medium high and stir until all excess liquid evaporates -- you want no excess liquid.
Step 8
Discard garlic cloves and green chilies before serving, if desired. Stir in cilantro.
Tips
No special items needed.
1 Reviews
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