I made this for lunch yesterday, since I was looking for a new idea for a curry for the boulangerie.
Patrick the boulanger seems to have liked the look of it, though he hadn’t tasted it yet when I went back yesterday evening to ask what he thought of it, since he said he’d like me to make this along with the bread rolls for next Tuesday.
The girls did like it a lot though when they had this for lunch with phulkas.
I enjoyed making it because it will make a nice addition to the repertoire of vegetarian dishes to cook when friends come over for a meal.
We had this for dinner last night, with khichdi.
This dish is so easy to make but it has simple, delicious flavors.
My recipe for this dish is an adaptation of the classical version, since I make it from the faint memory I have from a long-ago time in Nagpur, when I saw a Tamilian friend’s wife cook it.
3/4 of a small cabbage, shredded very fine
3- 4 tablespoons of yellow split peas(chana daal), soaked in cold water for 3-4 hours then drained completely
6-7 curry leaves
1 large dry red chilli, split in half
1/2 a teaspoon of mustard seeds
2-4 tablespoons of sunflower oil
salt to taste
1/3 spoon of turmeric powder (less is more, in this case)
1/2 a teaspoon of coriander powder
2 tablespoons of fresh, grated coconut (optional)