Name: Stewed Cabbage, Potato, and Peas with a Roasted Chile-Lentil Blend (Muttaikose, Urulikazhangu, Patani Bhajee)
Yield: Serves 6
Cuisine: India
Ingredients: 1½ teaspoons coarse kosher or sea salt; 1 pound cabbage, thinly shredded (see Tip); 2 cups frozen green peas (no need to thaw); ½ teaspoon ground turmeric; 1 teaspoon black or yellow mustard seeds, ground; ¼ cup finely chopped fresh cilantro leaves and tender stems; 1 teaspoon Sambhar masala; 1 teaspoon fenugreek seeds, ground; 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 1 pound russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning; 1 teaspoon black or yellow mustard seeds; 2 tablespoons canola oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

An easy-to-make curry, this rounds out that epitome of comfort food, Rice with Yogurt and Mustard Seeds, especially after you’ve binged on fried foods at the local summer state fair. Add a serving of lime pickles and call it a satisfying night.

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

Method

Drain the potatoes and pat them dry with paper towels.
Heat the oil in a wok or a large saucepan over medium-high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Add the lentils and stir-fry until they turn golden brown, 15 to 20 seconds. Add the potatoes and stir-fry until they turn

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Ingredients

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