Stewed Cabbage, Potato, and Peas with a Roasted Chile-Lentil Blend

Muttaikose, Urulikazhangu, Patani Bhajee

Preparation info

  • Serves


    • Difficulty


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.


  • 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


  1. Drain the potatoes and pat them dry with paper towels.
  2. 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