MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cabbage Stir-Fry w/Coconut & Lemon
Categories: Greens, Beans, Herbs, Citrus, Chilies
Yield: 5 Servings

1/4 c Unsweetened grated coconut;
- fresh, frozen, or dried
2 tb Mild-flavoured oil
1 ts Yellow or black mustard
- seeds
2 ts Chana dal and/or urad dal
+=OR=+
2 ts Lightly crushed yellow split
- peas
2 Dried red chiles; broken in
- half
1 sm Head of cabbage; trimmed,
- cored, fine chopped
3/4 ts (or more) kosher salt
1/4 ts Ground turmeric
2 tb Chopped cilantro leaves
1 tb (or more) fresh lemon juice

Thaw frozen coconut or soak dried coconut in a little hot
water to plump up.

Heat oil in a wok or large skillet over medium until
shimmering. Add 1 mustard seed. When seed sizzles and
pops, add remaining mustard seeds, cover, and cook until
seeds start popping, about 10 seconds. When popping
starts to subside, immediately add chana dal. Reduce heat
to medium-low and cook, tossing constantly, until dals
are reddish golden brown and smell nutty, about 2
minutes. Add chiles and toss to coat. Add cabbage, salt,
and turmeric and cook, stirring, until cabbage wilts but
still has a little crunch, 3-5 minutes. Add coconut and
cook until heated through, about 1 minute more.

Remove from heat. Stir in cilantro and lemon juice. Taste
and add more lemon juice and salt if needed.

Chitra Agrawal

Epicurious | January 2017

Yield: Serves 4-6

Format by Dave Drum; January 11, 2017

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