5.0
(130)
Your folders
Your folders

Export 11 ingredients for grocery delivery
Step 1
Heat the oil over medium heat in a 14-inch wok or 12-inch skillet, and add the mustard seeds and dal (if using). As soon as the mustard seeds begin to pop, add the cumin, chilies or cayenne, coriander seeds and turmeric. Stir together, and add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the cabbage. Cook, stirring, for one minute until it begins to wilt. Salt generously, stir together, cover and turn the heat to low. Cook for about eight minutes until the cabbage is just tender. Stir in the coconut, taste and adjust seasoning. Keep warm.
Step 2
Place the yogurt in a bowl, and place the bowl in a pot of hot water. Stir until the yogurt is warm. Scrape into the pan with the cabbage, and fold in. Serve warm with rice.
Your folders

543 viewsglebekitchen.com
5.0
(4)
60 minutes
Your folders

372 viewscooking.nytimes.com
4.0
(554)
Your folders

294 viewsmonashfodmap.com
20 minutes
Your folders

295 viewscarameltintedlife.com
5.0
(24)
30 minutes
Your folders

100 viewsindianhealthyrecipes.com
5.0
(120)
30 minutes
Your folders

423 viewsbbcgoodfood.com
25 minutes
Your folders

306 viewsspicesandaroma.in
4.6
(14)
15 minutes
Your folders

494 viewsjamieoliver.com
Your folders

326 viewsfoodandwine.com
4.0
(3.8k)
Your folders

80 viewsmyjewishlearning.com
4.5
(2)
1 hours
Your folders

459 viewshebbarskitchen.com
25 minutes
Your folders

147 viewscentercutcook.com
15 minutes
Your folders

97 viewsfood.com
5.0
(21)
10 minutes
Your folders

519 viewsmyheartbeets.com
5.0
(3)
Your folders

1442 viewsrecipetineats.com
5.0
(46)
30 minutes
Your folders
344 viewsfinecooking.com
4.9
(62)
Your folders

361 viewspepperbowl.com
10 minutes
Your folders

530 viewsveganricha.com
5.0
(10)
35 minutes
Your folders

272 viewsveganricha.com
5.0
(24)
60 minutes