Cabbage with Fennel Seeds Curry

Name: Cabbage with Fennel Seeds Curry
Cuisine: American
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; to taste Salt

spiceinthebox @cook_12243520

Cabbage with Fennel Seeds Curry

spiceinthebox @cook_12243520

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Ingredients

2 TbsCanola oil
Generous pinch of asafoetida
1 TspMustard Seeds
1 tspChana Dal or Yellow split peas (Optional)
2 tbsFennel Seeds
2Whole Dried Red chilies (Optional)
3 Cupsshredded Green Cabbage
1Diced potato
1 tspCoriander Cumin Seed powder
1-2 TspChili powder
1/2 TspTurmeric Powder
to tasteSalt

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Steps

1

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).
2

Allow dal to get red and chilies to turn dark.
3

Now, add cabbage, potatoes and add salt. Mix them well. and cook for a minute.
4

Cover the pan, turn the heat to low and cook for 8-10 minutes or until potatoes are fully cooked. If needed, add water.
5

Uncover the lid and add Chili powder, turmeric powder and coriander cumin seed powder.
6

Stir and cook for another minute or two.
Serve hot with Chapati, bread or rice.