Total Calories: 130
1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the mustard and fenugreek seeds, asafoetida, coriander, and curry leaves they should sizzle upon contact with the hot oil. Quickly add the ginger and green chili peppers and cook, stirring, about 2 minutes.
2. Add the cabbage, dal, and salt, cover the pan and cook, stirring as needed, over medium-high heat the first 2 to 3 minutes and then over medium-low heat until the dal is tender, 15 to 20 minutes. Mix in the cilantro during the last 5 minutes of cooking. Transfer to a serving bowl, sprinkle the garam masala on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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