Name: Indian Cabbage Stir-Fry
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Split mung beans - ½ cup; Water - 8 cups; Cabbage, shredded - 1 small head; Salt to taste - 1 small head; Extra-virgin olive oil - 3 tablespoons; Black mustard seeds - ½ teaspoon; Fresh curry leaves, or more to taste (Optional) - 6; Garlic, crushed - 2 cloves; Cumin seeds - ⅛ teaspoon; Asafoetida powder (Optional) - ⅛ teaspoon; Ground turmeric - ¼ teaspoon; Red chile powder, or to taste - 1 pinch; Grated fresh coconut - 3 tablespoons; Minced cilantro leaves - 1 tablespoon

Ingredients for - Indian Cabbage Stir-Fry

1. Split mung beans ½ cup

2. Water 8 cups

3. Cabbage, shredded 1 small head

4. Salt to taste 1 small head

5. Extra-virgin olive oil 3 tablespoons

6. Black mustard seeds ½ teaspoon

7. Fresh curry leaves, or more to taste (Optional) 6

8. Garlic, crushed 2 cloves

9. Cumin seeds ⅛ teaspoon

10. Asafoetida powder (Optional) ⅛ teaspoon

11. Ground turmeric ¼ teaspoon

12. Red chile powder, or to taste 1 pinch

13. Grated fresh coconut 3 tablespoons

14. Minced cilantro leaves 1 tablespoon

How to cook deliciously - Indian Cabbage Stir-Fry

1 . Stage

Place mung beans in a large container and cover with several inches of cool water; let soak for 4 hours. Drain.

2 . Stage

Bring water to a boil in a large pot. Add the drained mung beans. Cook until almost tender, 10 to 15 minutes. Remove from heat. Stir cabbage and salt into the pot. Let stand until cabbage wilts, about 10 minutes.

3 . Stage

Drain the cabbage mixture in a colander and set aside.

4 . Stage

Heat olive oil in a large skillet over high heat. Test heat by adding 1 mustard seed; oil is hot enough if the seed splutters. Add remaining mustard seeds, curry leaves, garlic, cumin seeds, and asafoetida. Cook for 1 minute.

5 . Stage

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. Season with salt, turmeric, and chile powder. Reduce heat to low; stir-fry for 4 to 5 minutes more. Garnish with coconut and cilantro.