Cabbage with Fennel Seeds Curry

Ingredients:

2 Tbs Canola oil

Generous pinch of asafoetida

1 Tsp Mustard Seeds

1 tsp Chana Dal or Yellow split peas (Optional)

2 tbs Fennel Seeds

2 Whole Dried Red chilies (Optional)

3 Cups shredded Green Cabbage

1 Diced potato

1 tsp Coriander Cumin Seed powder

1-2 Tsp Chili powder

1/2 Tsp Turmeric Powder

Salt to taste

Make it:

• Take oil in wide pan over medium heat.
• When oil is hot enough put asafoetida, mustard seeds and Chana dal. As soon as the mustard seeds start to pop add fennel seeds and red chilies (I didn’t add).
• Allow dal to get red and chilies to turn dark.
• Now, add cabbage, potatoes and add salt. Mix them well. and cook for a minute.
• Cover the pan, turn the heat to low and cook for 8-10 minutes or until potatoes are fully cooked. If needed, add water.
• Uncover the lid and add Chili powder, turmeric powder and coriander cumin seed powder.
• Stir and cook for another minute or two.
• Serve hot with Chapati, bread or rice.

Enjoy.

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