Name: Plantains and Cabbage with Pigeon Peas
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Indian
Ingredients: 0.25 cup split yellow pigeon peas (toovar dal) (oily or unoily skinned, picked over for stones); 1 tablespoon split yellow pigeon peas (toovar dal) (oily or unoily skinned, picked over for stones); 2 cup shredded cabbage; 1 large plantain (peeled and cut into ½-inch cubes); 2 tablespoon canola oil; 2 teaspoon coriander seeds; 2 dried red Thai or cayenne chiles (stems removed); 0.5 cup shredded fresh coconut (or ¼ cup shredded dried unsweetened coconut, reconstituted); 1 teaspoon black or yellow mustard seeds; 10 medium-size to large fresh curry leaves; 1 teaspoon coarse kosher or sea salt; 2 tablespoon finely chopped fresh cilantro leaves and tender stems

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Plantains and Cabbage with Pigeon Peas — Formulation & Method | CuliNect