How To Make Indian Cabbage Stir-Fry
This Indian cabbage stir-fry is best served with rotis, naan, or rice. Mung beans and shredded cabbage tossed with Indian spices and cooked in a skillet.
Serves:
Ingredients
- ½cupsplit mung beans
- 8cupswater
- 1head cabbage,shredded, small
- salt,to taste
- 3tbspextra-virgin olive oil
- ½tspblack mustard seeds
- 6fresh curry leaves,or more to taste
- 2garlic cloves,crushed
- ⅛tspcumin seeds
- ⅛tspasafoetida powder
- ¼tspturmeric,ground
- pinchred chile powder,or to taste
- 3tbspfresh coconut,grated
- 1tbspcilantro leaves,minced
Instructions
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Place mung beans in a large container and cover with several inches of cool water; let soak for 4 hours. Drain.
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Bring water to a boil in a large pot. Add the drained mung beans. Cook until almost tender for 10 to 15 minutes.
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Remove from heat. Stir cabbage and salt into the pot. Let stand until cabbage wilts for about 10 minutes.
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Drain the cabbage mixture in a colander and set aside.
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Heat olive oil in a large skillet over high heat. Test the heat by adding 1 mustard seed. Oil is hot enough if the seed splutters.
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Add remaining mustard seeds, curry leaves, garlic, cumin seeds, and asafoetida. Cook for 1 minute.
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Squeeze out excess moisture from the cabbage. Add in small amounts to the skillet, stirring well between additions. Stir-fry cabbage mixture for 2 to 3 minutes.
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Season with salt, turmeric, and chile powder. Reduce heat to low and stir-fry for 4 to 5 minutes more. Garnish with coconut and cilantro.
Nutrition
- Calories: 259.41kcal
- Fat: 12.11g
- Saturated Fat: 2.71g
- Trans Fat: 0.00g
- Monounsaturated Fat: 7.61g
- Polyunsaturated Fat: 1.27g
- Carbohydrates: 32.01g
- Fiber: 10.88g
- Sugar: 9.61g
- Protein: 9.61g
- Sodium: 1756.05mg
- Calcium: 157.90mg
- Potassium: 760.39mg
- Iron: 3.65mg
- Vitamin A: 17.19µg
- Vitamin C: 89.54mg
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