- 2 tablespoons canola oil
- 1 teaspoon chopped fresh ginger
- 1 serrano pepper, finely chopped
- 1 teaspoon caraway seed
- 1 teaspoon cumin seed
- 1 teaspoon crushed fennel seed
- 1 teaspoon black mustard seed
- 1 teaspoon fenugreek seeds
- 1 teaspoon ground dried turmeric
- 1/4 teaspoon asafoetida powder
- 5 cardamom pods
- 1/2 medium head cabbage, sliced into strips
- 1 teaspoon salt
- 1/4 cup water, or as needed
- juice from one lime
- 1 (12 ounce) can kidney beans, garbanzo beans, or black eyed peas, drained
- Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.
- Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.
08/17/2019
recipepes.com
exotic ndian cabbage, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
