Cabbage and Peas with Roasted Mustard Seeds & Lentils

Name: Cabbage and Peas with Roasted Mustard Seeds & Lentils (Muttaikose Pattani)
Yield: Serves 8
Cuisine: India
Ingredients: 2 cups fresh or frozen green peas (no need to thaw if frozen); 2 teaspoons coarse kosher or sea salt; 10 to 12 medium-size to large fresh curry leaves; 2 teaspoons Sambhar masala; 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; ¼ cup finely chopped fresh cilantro leaves and tender stems; 2 tablespoons canola oil

Muttaikose Pattani

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Botanically called brassica oleracea this family of cruciferous vegetables includes kale, cauliflower, Brussels sprouts, broccoli, kohlrabi, and cabbage. Tight-headed green cabbage is the most prolific member of this family that is used in Indian cooking, and it is one of the few vegetables Indians eat raw (see Cabbage and Cucumber “Slaw” with Roasted Peanuts). Nutritionally sound, with a large amount of vitamins (which are unfortunately minimi