Ingredients
SERVES 4
– 80 g split peas
– 400 g purple cabbage thinly cut into strips
– 1 tsp. green-hot chilli pepper chopped
– 1-½ tsps. lemon juice
– 1 tsp. sugar
– 1 tsp. mustard seeds
– 1 tsp. whole sesame seeds
– 2 tbsps. EVO
– 1 tsp. salt
– ½ tsp. chilli powder
– 10 curry leaves
– ginger to taste
– 1 tsp. turmeric
Directions
Fill a pot with abundant water and cook the split peas for ab. 50-60 minutes. Once cooked, drain and set the peas aside. Meanwhile, in a pan, heat a little EVO and add in mustard seeds and sesame seeds. As soon as the mustard seed start crackling, add in green chillies, curry leaves and sauté them for a couple of minutes. Then, also add in ginger and turmeric and then incorporate the cabbage. Sauté for few seconds before also adding in the split peas, a pinch of salt and chilli flakes. Stir well. Cover the pan and simmer for ab. 5-8 minutes or until cabbage is cooked. At this point, add in sugar, lemon juice and, while mixing well, cook for a couple of minutes more. Garnish with sesame seeds on top and serve hot.
Other recipes – Peas