Ingredients
½cupsplit mung beans
8cupswater
1head cabbage,shredded, small
salt,to taste
3tbspextra-virgin olive oil
½tspblack mustard seeds
6fresh curry leaves,or more to taste
2garlic cloves,crushed
⅛tspcumin seeds
⅛tspasafoetida powder
¼tspturmeric,ground
pinchred chile powder,or to taste
3tbspfresh coconut,grated
1tbspcilantro leaves,minced
Preparation
Place mung beans in a large container and cover with several inches of cool water; let soak for 4 hours. Drain.
Bring water to a boil in a large pot. Add the drained mung beans. Cook until almost tender for 10 to 15 minutes.
Remove from heat. Stir cabbage and salt into the pot. Let stand until cabbage wilts for about 10 minutes.
Drain the cabbage mixture in a colander and set aside.
Heat olive oil in a large skillet over high heat. Test the heat by adding 1 mustard seed. Oil is hot enough if the seed splutters.
Add remaining mustard seeds, curry leaves, garlic, cumin seeds, and asafoetida. Cook for 1 minute.
Squeeze out excess moisture from the cabbage. Add in small amounts to the skillet, stirring well between additions. Stir-fry cabbage mixture for 2 to 3 minutes.
Season with salt, turmeric, and chile powder. Reduce heat to low and stir-fry for 4 to 5 minutes more. Garnish with coconut and cilantro.
