Priya Wickramasinghe, Carol Selva Rajah

Cabbage With Split Peas

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Food of India: A Journey for Food Lovers
The Food of India

By Priya Wickramasinghe and Carol Selva Rajah

Published 2005

  • About

The combination of split peas and cabbage gives this dish an unusual texture. The mustard seeds crackle when fried and develop a nutty sweetness in the process. The split peas are soaked well in advance to soften them and reduce the cooking time.

Ingredients

  • 125 g (4½ oz) split peas
  • 450 g (1

Method

Soak the split peas in 750 ml (3 cups) boiling water for 2 hours. Drain thoroughly.

SHRED the cabbage. Heat the oil in a karhai or deep, heavy-based frying pan over low heat. Add the mustard and cu