Cabbage Spiced Rice
A lazy weekend dish that will wait until the boys come back from their wanderings (they’d better hurry, I’m hungry!).
Cook separately, 1.5 cups of basmati rice. Inhale the floral flagrance, ahhh!
Finely chop a head of cabbage and half an onion.
Add to hot oil: black mustard seeds, white split urad dal, yellow split channa dal, roasted peanuts, dash of asafoetida powder, curry leaves, a few grains of fenugreek. When the mustard seeds turn grey and pop, and the dals release a nutty aroma, add the chopped onions and cabbage in succession. I leave green chillies whole so the
wimps boys can fish them out. Stir on high heat, season with salt, a pinch of turmeric and your favorite garam masala spice mix. I used one made my mom that I have stashed away in my refrigerator.
Cover briefly until the cabbage just about cooks. Add fresh, grated coconut and a tablespoon of coconut oil for flavor. Toss in the cooked rice very gently, garnish with chopped cilantro and mint (mine are from the garden..the only herbs that are out and about this early in our spring). The mint is a variegated variety, isn’t it pretty? 🙂
The boys are not home yet. So post pix on social media and hold off consuming until they return. Bon appetit foodies!