I had to clean up my veggies drawer in anticipation of the Large Box from BeWise this afternoon. So, I found four leeks and a small head of cabbage staring back at me. Soup was the first thing that came to mind, but then the brilliant San Diego Sunshine and 70 degrees weather did not make me crave for soup. I shredded the cabbage and leeks into two piles, one for each dish. This one's the first - for lunch today; and I will save the other pile for tomorrow.
Cabbage and Leeks - South Indian Style
Vegetable oil
Shredded Cabbage
Sliced Leeks, whites only
Serrano chilies - sliced
Toor Dal - you can use any other yellow dal that has a bite, e.g. yellow split peas, or Urad, or Channa Dal.
Curry Leaves - I have a small plant in my garden for a fresh supply. You can find these leaves at any regular Indian grocery store, in the refrigerator section. Curry leaves are essential ingredient of South Indian cuisine.
Fennel seeds - I like the large full-bodied fennel, not the Lucknowi delicate ones. :-)
Mustard Seeds - please use the black ones
Dessicated coconut I would love to have fresh grated coconut, but who has the leisure these days to prepare that.
Salt
Sugar (optional)
Lemon Juice (1/2 lemon, freshly squeezed)
1. Heat oil to smoking. Add Toor Dal, fennel seeds, mustard seeds and let roast a bit till the dal starts to turn color.
2. Add sliced chilies and curry leaves. Fry for some time till the oil is flavored by the leaves. You will know when it's right, the aroma fills the kitchen!
3. Add cabbage and leeks. Keep stirring. Cook this on high flame. You want to cook fast and not let the vegetables sweat. Also, it helps if you have an open big pan, this let the moisture escape faster and keeps the veggies crisp. You DO NOT want to overcrowd them - it will taste very bad if it becomes a sloppy. Also, do not overcook.
4. Add a bit of salt. May be sprinkle a bit of sugar - very little.Keep stirring.
5. As soon as the veggies start to moisten a bit, add the coconut and stir a bit more.
6. Turn off the flame. Add lemon juice and stir well. Never cook with lemon juice - it turns the food bitter.
And you are done! Your kitchen will smell very nice by now. :-)
Cabbage and Leeks - South Indian Style
Vegetable oil
Shredded Cabbage
Sliced Leeks, whites only
Serrano chilies - sliced
Toor Dal - you can use any other yellow dal that has a bite, e.g. yellow split peas, or Urad, or Channa Dal.
Curry Leaves - I have a small plant in my garden for a fresh supply. You can find these leaves at any regular Indian grocery store, in the refrigerator section. Curry leaves are essential ingredient of South Indian cuisine.
Fennel seeds - I like the large full-bodied fennel, not the Lucknowi delicate ones. :-)
Mustard Seeds - please use the black ones
Dessicated coconut I would love to have fresh grated coconut, but who has the leisure these days to prepare that.
Salt
Sugar (optional)
Lemon Juice (1/2 lemon, freshly squeezed)
1. Heat oil to smoking. Add Toor Dal, fennel seeds, mustard seeds and let roast a bit till the dal starts to turn color.
2. Add sliced chilies and curry leaves. Fry for some time till the oil is flavored by the leaves. You will know when it's right, the aroma fills the kitchen!
3. Add cabbage and leeks. Keep stirring. Cook this on high flame. You want to cook fast and not let the vegetables sweat. Also, it helps if you have an open big pan, this let the moisture escape faster and keeps the veggies crisp. You DO NOT want to overcrowd them - it will taste very bad if it becomes a sloppy. Also, do not overcook.
4. Add a bit of salt. May be sprinkle a bit of sugar - very little.Keep stirring.
5. As soon as the veggies start to moisten a bit, add the coconut and stir a bit more.
6. Turn off the flame. Add lemon juice and stir well. Never cook with lemon juice - it turns the food bitter.
And you are done! Your kitchen will smell very nice by now. :-)
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| Cabbage and Leeks - South Indian Style |
There is another dish planned for the rest of the Cabbage and Leeks. Wait and see.....
HHHHHHHHHHHHUUUUUUUUUUNNNNNNNNNNNNNNNNNGGGGGGGGGGGGGGRRRRRRRRRRRRRRRYYYYYYYYYYYYYYYYY !
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