Ingredients

• 1 tbsp vegetable oil
• small pinch asafoetida (available in Asian stores and some supermarkets)
• ¾ tsp brown mustard seeds
• ¾ nigella seeds
• 2 small dried red chillies
• whole
• 1 tsp urid dal
• skinned
• split and washed
• 1 tbsp chopped peanuts
• 10 curry leaves (available fresh or dried from Asian grocers)
• ½ large cabbage head
• finely shredded
• salt
• to taste

Directions

• In a large wok or non-stick saucepan
• heat the oil until it is smoking (NB - Do not leave hot oil unattended). Remove the pan from the heat and allow the oil to cool for ten seconds. Return the pan to the hob
• turn the heat down and fry the asafoetida and mustard and nigella seeds for 30 seconds. Add the chillies
• lentils and peanuts and fry for a further minute or until the lentils have started to colour.
• Once cooked
• stir in the curry leaves
• cabbage and salt
• to taste. Stir-fry for ten minutes making sure that the cabbage retains some firmness.
• To serve
• distribute the cabbage between 2-3 serving plates.