Stir-Fried Nigella Cabbage

1 tablespoon mustard or vegetable oil
Small pinch asafoetida
1/2 teaspoon mustard seeds
1/2 teaspoon nigella seeds
1/2 teaspoon dried red chili flakes
2 teaspoons urad dal
1-2 tablespoons peanuts, chopped
10-15 curry leaves, sliced
1/2 green cabbage, very thinly sliced
Salt to taste

Heat the oil in a large skillet or wok.  Add the asafoetida, mustard, and nigella seeds and fry for 30 seconds or until they pop.  Add the chili flakes, dal, and peanuts.  Turn the heat down and fry until the lentils begin to color, then add the curry leaves, cabbage, and salt to taste.

Stir fry for 3 minutes, then cover the pan and cook on low heat for further 6-7 minutes or until the cabbage has wilted but still retains some bite.

Serves 2.

From Indian Food Made Easy by Anjum Anand, with minor changes