Name: Cabbage and Peas WITH ROASTED MUSTARD SEEDS & LENTILS
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 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); 1 small head cabbage (1 to 1½ pounds, cut into ½-inch cubes); 0.25 cup finely chopped fresh cilantro leaves and tender stems; 2 teaspoons Sambhar masala (see recipe); 2 teaspoons coarse kosher or sea salt; 10 pieces medium-size to large fresh curry leaves; 2 cups fresh or frozen green peas (no need to thaw if frozen)

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Cabbage and Peas WITH ROASTED MUSTARD SEEDS & LENTILS — Formulation & Method | CuliNect