Name: Stewed Cabbage, Potato, and Peas WITH A ROASTED CHILE-LENTIL BLEND
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 pound russet or Yukon Gold potatoes (peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning); 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 teaspoon fenugreek seeds (ground); 1 teaspoon black or yellow mustard seeds (ground); 0.5 teaspoon ground turmeric; 1 pound cabbage (thinly shredded); 2 cups frozen green peas (no need to thaw); 1.5 teaspoons coarse kosher or sea salt; 1 teaspoon Sambhar masala (see recipe); 0.25 cup finely chopped fresh cilantro leaves and tender stems

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Stewed Cabbage, Potato, and Peas WITH A ROASTED CHILE-LENTIL BLEND — Formulation & Method | CuliNect