Hi everyone,
I take a break form my paper-writing business and would like to tell you about a simple and tasty dish I cooked yesterday. It’s a wee variation from a dish found in my bible (see previous post), which is based on cabbage and split yellow peas.
You’ll need a small/medium cabbage, half a cup of moong dal and a third of a cup of urad dal. In terms of spices, you’ll need about 1.5 tsp of black mustard seed, 1 tbsp of ground coriander, 1/2 tsp fenugreek powder, 3 garlic cloves, some oil, a chunk of fresh ginger (I like it grated), some chopped almonds and a couple of handfuls of baby spinach. Ah, and somegaram masala, naturally 
Before doing anything else, wash 4-5 times the beans in plenty of water and finely chop the cabbage.
Let’s get started:
- put some oil in a big pot (I use an enameled cast-irin pot), add the ginger, coriander, fenugreek, mustard seeds and garlic and let whole thing get hot and frying (add a bit of water if it gets sticky)
- throw in the beans and the cabbage, add a cup of water and bring to a boil. Cook for 5 minutes
- reduce the heat and cook the whole thing until creamy (about 30 minuutes). you can add water if you feel that it gets too dry
- add the spinach leaves and cook for an extra 5 minutes
- add the almonds and a bit (1/2 tsp) of garam masala
- serve at once, with rice or polenta or grits and enoy
Unconventional, right? Indian food is not limited to choicken with a spicy yellowish sauce. This dish is very indian. Delicate, mild, different, simple. you can cook it when back from work in less than an hour and will stuff you nicely.
The original is on page 286 of the “bible” (buy it! it’s worth it)
See yous!!!
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Compliments to the Chef