This Indian cabbage recipe with yellow split peas is a quick and healthy side dish. Delicious with rice and curries or eat it as a healthy snack.
Cabbage is a wonderful underrated vegetable. It’s not only healthy, it is relatively inexpensive and can be prepared in so many different ways. It can be made into soups, stir fried, sautéed, made into rolls and so much more.
About This Sautéed Cabbage Recipe
If you are new to Indian cooking, you may not be familiar with some of the ingredients listed in this recipe, like curry leaves, and asafoetida.
The curry tree is a native to India and its leaves are used in many dishes. They are aromatic with a distinct flavour that can’t be substituted. They are best when fresh. However, you can buy them frozen and dried (dried curry leaves have very little flavour, so use frozen curry leave if you can’t get fresh leaves. You may even find them bagged fresh in your local fruit and veg store (especially if they specialize in Asian vegetables).
Curry leaves are usually lightly fried when used in a dish, this brings out the full flavour of the leaves. The leaves can be eaten cooked or uncooked.
Asafoetida also known as Hing powder is the dried gum of a variety of giant Fennel. It is very bitter and has a strong odour. It is mainly used in cooking as an anti-flatulent and should only be used in minute quantities.
Whole Dried Chilli
This dish uses large dried red chilli, only for flavour and not heat. The larger the chilli, the less heat it has. If you prefer a hotter dish add one or two finely sliced small red chillies.
This Indian cabbage recipe with split peas goes well with:
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Indian Cabbage Recipe With Yellow Split Peas
- 125 grams dried yellow split peas
- 450 grams green cabbage (cannonball cabbage)
- 3 tablespoons vegetable oil
- ¼ teaspoon black mustard seeds
- 2 teaspoons cumin seeds
- 1 small stem fresh curry leaves – about 20 – 30 individual leaves <– see note 1
- 2 dried red chillies very large these have very little heat (optional)
- Pinch of asafoetida <– see note 2
- ¼ teaspoon turmeric powder
- Few sprigs Fresh coriander (cilantro leaves) for garnish – optional
- Place the split peas into a bowl and pour in 3 cups of boiling water. Allow to soak for 2 hours, then drain thoroughly.
- Shred the cabbage.
- Heat the oil in a wok or large fry pan over a low heat. Add the mustard and cumin seeds, cover with a lid and allow the seeds to pop briefly.
- Add the curry leaves, dried chilli and split peas and fry for 5 minutes, while stirring frequently.
- Add the asafoetida, turmeric and cabbage and stir fry on low heat until the cabbage wilts and becomes tender.
- Season with salt.
- Serve hot garnished with a few coriander leaves.
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