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Categories:Viewed: 34 - Published at: 2 years ago
Ingredients
- 1 cup shredded fresh coconut; or 1/2 cup shredded dried unsweetened coconut, reconstituted (see note)
- 4 fresh Thai, cayenne, or serrano chiles, stems removed
- 2 tablespoons canola oil
- 1 teaspoon black or yellow mustard seeds
- 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones
- 4 cups shredded cabbage 2 cups frozen green peas (no need to thaw)
- 2 teaspoons coarse kosher or sea salt
- 12 medium-size curry leaves
Method
- Pour 1 cup water into a blender jar, and add the coconut and chiles. Puree, scraping the inside of the jar as needed, to make a creamy-white, thin sauce with flecks of green.
- Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Add the lentils and stir-fry them until golden brown, 15 to 20 seconds.
- Immediately add the cabbage, peas, salt, curry leaves, and the sauce. Stir once or twice, and bring the curry to a boil. Then reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the cabbage is just tender, 8 to 10 minutes. Then serve.
- To reconstitute coconut, cover with 1/2 cup boiling water, set aside for about 15 minutes, and then drain.
