Salads are good for health; we have been told by our elders right from our childhood. And, it is indeed so. But, to make salads more tempting to eat, we need to play a little around with the vegetables, carefully but, so that it does not cross the thin line over and become a regular meal dish.
Cabbage is considered one of the bland vegetables. But, here is a salad recipe for the humble cabbage which adds just that extra flavour to make it a peppery hot salad rather than a spicy dish. It is easy-to-make and tasty enough to be a regular part of menu.
Serves 2-3
1 tbs. mustard or vegetable oil
small pinch of asafoetida (optional)
1/2 tsp. each brown mustard and Nigella seeds
10-15 curry leaves, torn in half
1-2 small dried red chillies, whole
1 tsp. skinned, split black gram (urad dal), washed
1 heaped tbs. peanuts, chopped
1/2 white cabbage head, finely shredded
salt to taste
Heat the oil in a large wok or non-stick saucepan. Add the asafoetida and seeds and fry for 30 seconds or until they pop. Add chillies, lentils and peanuts.
Turn the heat down and fry until the lentils start to colour, around 20 seconds then add the curry leaves, cabbage and salt to taste.
Stir-fry for 5-7 minutes or until the cabbage has wilted but still retains firm and slightly crunchy.
Heap it up in a bowl and serve lukewarm.
Source
