Cabbage Poriyal

Anyone wishing to explore the wide and creative arrays of colours, flavours and textures that make up south Indian cuisine could not do much better than to pick up a copy of Chandra Padmanabhan's lavish and informative Dakshincookbook. A large assortment of exotic and beautifully illustrated dal, rice and vegetable dishes are clearly explained and … most importantly … delicious every time.

This is my contribution to March's Eating with the Seasons, a monthly event hosted by Maninas.

Cabbage Poriyal

1 teaspoon urad dal
1 teaspoon chana dal or yellow split peas
2 teaspoons olive oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 whole dried red chili
1/2 teaspoon asafoetida
small handful fresh or dried curry leaves
2 hot green chilies, slit lengthwise
1 pound green cabbage, finely chopped
1/2 cup green peas, fresh or frozen and defrosted
2 tablespoons water
2 tablespoons grated coconut
1/2 teaspoon sea salt, or to taste

Thoroughly rinse the urad dal and chana dal under running water in a fine-meshed strainer and set aside to drain.

Heat a large saucepan or wok over medium-high heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Toss in the dals, brown mustard seeds, cumin seeds, dried red chili, asafoetida and curry leaves.

As soon as the mustard seeds begin to pop, less than a minute and as little as a few seconds, add the green chilis and stir for a few seconds. Now stir in the cabbage, green peas and water. Turn down the heat to low, cover, and cook until the cabbage is warmed and just slightly tender, about 10 minutes.

Remove from heat, add the coconut and salt, and mix thoroughly. Serve hot or warm.