Sauteed Cabbage With Ginger and Crispy Indian Yellow Lentils Serving Size - 4 Prepared By - Sheri Recipe Rating
			3 Tbsp peanut oil ¼ tsp black mustard seeds ¼ tsp cumin seeds 1 heaping tsp small Indian yellow lentils 2 small dried red chilies such as arbol, stemmed and broken in half 10 – 20 fresh curry leaves ½ med white onion, finely minced 1 tsp ground turmeric 1 lb green cabbage – cored and coarsely chopped into ¼ inch pieces – also try with Baby Bok Choy 1 inch piece ginger – peeled, very thinly sliced and cut into fine matchsticks (about 1 Tbsp) ½ tsp kosher salt 4 Tbsp finely grated fresh coconut
			Heat oil in 3 – 4 Qt saucepan over medium-high heat. When hot, but not smoking – appears just shimmering – toss in the mustard seeds and begin sliding the pan back and forth over the heat. The seeds will start to pop and sputter within 30 seconds. When nearly all of the seeds have popped (just a few seconds more), remove pan from heat for 30 seconds to cool slightly. Return pan to medium heat and quickly add cumin seeds, yellow lentils, red chiles and curry leaves. Distribute evenly and sauté until the lentils begin to turn a deep gold and the curry leaves have picked up translucent spots, about 45 seconds. Add the onion and cook, stirring until it’s soft and limp and no longer raw, 2 -4 minutes, reducing heat if necessary to make sure that it doesn’t change color and become golden. You want the onion to remain white. Add turmeric and stir to mix. Add cabbage, ginger and salt. Vigorously stir everything, making sure the cabbage is tinted an even yellow. Reduce the heat to low and cover the pan. Gently cook, stirring occasionally to prevent sticking, until cooked through and slightly translucent, about 7 minutes. Taste – should be crunchy tender – not too firm or too mushy. Add coconut and stir well – salt as needed. Let dish rest at least 5 minutes; this dish should be served warm or at room temperature, as flavors are muted by the heat. Makes excellent leftovers. Cooks notes: Indian Yellow Lentils (thuvar dal) are small, pale yellow dried legumes that resemble the common yellow split pea in size and color, but have an earthier and more astringent taste. A staple of Indian cuisines of Malaysian and Singapore, they are simmered until soft and then mashed to make sambar, a richly spiced lentil gravy OR sautéed until golden and used in vegetable dishes to add crunch and contrast (like this dish). Always rinse lentils thoroughly and pick through them for stones and twigs.