Step 1

Heat oil in large pot or skillet over medium-high heat. Add mustard seeds to the pot and when they sputter, add urad dal and asafetida.

Step 2

Add onions and curry leaves. Stir in a pinch of salt. Saute until the onions soften, about 2-3 minutes. Add the grated ginger and mix.

Step 3

Add tomatoes, turmeric, cayenne, ground coriander and ground cumin. Stir to mix and saute for a minute.

Step 4

Stir in the shredded cabbage and mix it. Continue to saute for 2-3 minutes until the cabbage is slightly tender. Add the rice and garam masala to the pot. Mix it in with the cabbage.

Step 5

Add coconut milk and vegetable stock or water to the pot. Add salt to taste - the liquid should taste slightly saltier than what you'd like your cabbage rice to taste. Mix well and let the liquid come to a boil.

Step 6

Turn heat to low and let the rice cook until it has absorbed much of the water. Stir the rice one last time, then place a tight lid on the pot, and let the rice cook, undisturbed, for 15 minutes. Wait 10 minutes before removing the lid.

Step 7

Serve hot or warm.