South Indian Cabbage

1 tbsp peanut or canola oil (I used canola)
1 generous pinch of asafetida
1 tsp whole brown mustard seeds
1 tsp urad dal (black split lentils), chana dal (yellow lentils), or yellow split peas
5 to 6 whole fenugreek seeds
2 to 3 dried hot red chilies
10 fresh (or dried) curry leaves (fresh basil leaves work too)
1 3/4 lb green cabbage, shredded
1 tsp salt

1) Prep is key since this dish cooks up fast. Measure out all ingredients before you start cooking.

2) Heat oil over medium-high heat in large skillet or wok.

3) When the oil is hot, add the asafetida. A second later, add the mustard seeds and urad dal.

4) When the mustard seeds start to pop, add the fenugreek seeds and chilies. Cook spices until the dal turns reddish and chilies darken.

5) Add curry leaves, followed by cabbage. Stir a few times to incorporate spices into cabbage.

6) Add salt and stir, cooking for 1 minute.

7) Cover and reduce heat to low. Cook for 6–8 minutes until cabbage is wilted. Add a bit of water is necessary.

8) Remove lid. Add more salt if necessary. Stir and cook for 1–2 more minutes.