Peppery Hot Cabbage Salad

A vibrant Indian-style stir-fried cabbage dish featuring nutty lentils, crunchy peanuts, and aromatic mustard and nigella seeds.

Vegetarian Healthy Indian Side Dish Spicy

Estimated Nutrition

Calories

181.3

kcal / serving

362.5 kcal total

Carbs

19.3g

per serving

38.6 g total

Fat

10.7g

per serving

21.4 g total

Protein

6.4g

per serving

12.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

LegumesPulses

Black Gram Lentils

Urad dal, skinned, split and washed

NutsSeeds

pinch

Asafoetida

Small pinch

3.7

Brown Mustard Seeds

3.7

Nigella Seeds

Peanut

Chopped

piece

Curry Leaves

Fresh or dried

to taste

Salt

OilsFats

Mustard Oil

Or vegetable oil

Vegetables

piece

Red Chilli

Small, dried, whole

0.5

head

Cabbage

Large head, finely shredded

Method

Remove from heat for 10 seconds to cool slightly.

Return to low heat and fry asafoetida, mustard seeds, and nigella seeds for 30 seconds.

Add chillies, lentils, and peanuts and fry for 1 minute until lentils color.

Heat the oil in a wok or non-stick saucepan until smoking.

Stir in curry leaves, shredded cabbage, and salt.

Stir-fry for 10 minutes until cabbage is cooked but still firm.

Distribute the salad onto serving plates.