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Cabbage with split peas
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Spicy Indian cabbage and split pea side dish, a delightful sensory experience.
Ingredients:
  • 320g (1 1/2 cups) yellow split peas
  • 36.80 gm vegetable oil
  • 2 tsp brown mustard seeds
  • 2 tsp cumin seeds
  • 10 fresh curry leaves
  • 1-2 fresh red birdseye chillies, deseeded, thinly sliced
  • 60ml (1/4 cup) water
  • 1 tsp ground turmeric
  • 600g green cabbage, hard core removed, finely shredded
  • 125.00 ml fresh coriander leaves
  • Pappadums, to serve
  • Natural yoghurt, to serve
Instructions:
  • Boil split peas in a large saucepan until tender, approximately 30 minutes. Drain well and transfer to a large bowl.
  • In a frying pan over medium heat, heat oil. Add mustard and cumin seeds; cook for 1 minute until aromatic. Stir in split peas, curry leaves, and chili; cook for 3-5 minutes until heated through. Reduce heat to low, pour in water, and add turmeric; stir well.
  • Cook the cabbage, stirring occasionally, for 4-5 minutes until tender and the water evaporates. Season with salt and pepper to taste.
  • Mix in the coriander until well incorporated. Serve in a bowl alongside pappadums and yogurt.

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