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Active Time
25 minutes
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Total Time
25 minutes
I’ve made this stir-fry with a variety of cabbages that we get in our farm share, including savoy and napa, but it’s also quite delicious with regular old green or purple cabbage and even finely shredded Brussels sprouts. This version ofpalya(a fried or sautéed vegetable dish) is flavored with fried mustard seeds, dals, and red chile pepper and finished with coconut, lemon, and cilantro. Feel free to substitute fresh green chiles for the dried ones, or add green peas to introduce some sweetness into the mix if you don’t have coconut on hand. This side dish is great served over rice with dal and raita, as a topping for tacos, or as a filling for pita sandwiches.
Ingredients
Serves 4–6
Step 1
Thaw frozen coconut or soak dried coconut in a little hot water to plump up.
Step 2
Heat oil in a wok or large skillet over medium until shimmering. Add 1 mustard seed. When seed sizzles and pops, add remaining mustard seeds, cover, and cook until seeds start popping, about 10 seconds. When popping starts to subside, immediately add chana dal. Reduce heat to medium-low and cook, tossing constantly, until dals are reddish golden brown and smell nutty, about 2 minutes. Add chiles and toss to coat. Add cabbage, salt, and turmeric and cook, stirring, until cabbage wilts but still has a little crunch, 3–5 minutes. Add coconut and cook until heated through, about 1 minute more.
Step 3
Remove from heat. Stir in cilantro and lemon juice. Taste and add more lemon juice and salt if needed.
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Reviews (20)
Back to TopWe eat a lot of cabbage in the winter, and I'm delighted to have another cabbage recipe to put into the rotation. I made as written except omitted the dal because I didn't have it. I think it would be good to have a little crunch and will add next time. This is not spicy-hot so if that's what you want then you will need more spice, but I like it as is.
Anonymous
Hyattsville, MD
2/18/2023
Tasty I’ve made it many times
Indu
Lavasa india
10/25/2022
Delicious and nutty too, will definitely be making this again, I found it in Vibrant India the recipe book written by Chitra Agrawal.
Jilly
Cape Town South Africa
7/12/2022
Am I missing something about the mustard seeds? Recipe says to pop 1 t and then add remaining mustard seeds. I only see 1 t in ingredients. Definitely needs more spice as already mentioned.
fauxveg
Ontario, Canada
4/9/2021
This recipe is subtle but delicious. I only used half of a cabbage but kept the amount of spice the same. I also toasted the coconut with the dal. This might be one recipe where I would recommend actually measuring the lemon juice - I overdid it and found it really overpowering, so I had to course-correct with a tiny pinch of sugar. Once the flavors were in balance, this really sings.
haightcj5
Richmond, VA
2/11/2021
写的有点平淡。添加额外的椰子,炮塔ic, cilantro, lemon and lime juice, black pepper, and sprinkled crushed and roasted peanuts on top. Finished it all off with a few good squirts of sriracha sauce. Now you're talking!
skeetnyc
NYC
11/10/2020
This was fine, but nothing special. The mustard seeds started burning before they popped - and the oil was nearing its smoking point, so I gave up on popping them and just fried them quickly. That likely helps to explain why I had little mustard flavor. The peppers gave great flavor to the dish; a kick, but not too spicy. I added more spices based on the previous reviews, and the dish needed them. I couldn't find chana dal and used split yellow peas as per the suggestion, but these don't cook quickly so I ended up with crunchy bits in the cabbage. Next time I would try red lentils, which cook much more quickly.
birgitlh
Philadelphia, PA
4/2/2019
这是让人上瘾的美味又简单。我添加了一个bout 50% more of the spices due to the other comments and it turned out stupendous! I also used purple cabbage which gave it a lovely color.
organicfoodie
Santa Monica, CA
10/9/2017
This was sublime with a few adjustment, thankfully, due to the other reviewers. I added about 50 percent more spices and used toasted coconut. I just finished eating this and am already craving it again!
organicfoodie
Santa Monica, CA
10/7/2017
Found a way to enjoy cabbage again. Love this and have made it about 4 times. I usually serve it as a side with Tilapia with Chile-Lime Butter or another flavorful fish dish.
aarrieta
Oakland, CA
5/4/2017
Quite bland. Deconstructing needed more lemon and spices
sugarchinni
Mexico
4/16/2017
Is the Chana dal supposed to be added into the recipe after its softened/ cooked first, or just dry and hard and the oil cooks it?
cginnane
Honolulu
4/9/2017
Super easy and quick. Used the yellow split peas, and coconut oil instead of vegetable oil. It could use a little more spices in my opinion, but it was tasty. I bet red pepper flakes would work well instead of the red chilis. I served it over brown rice with a little chili ponzu sauce.
Anonymous
Washington
3/20/2017
This was delicious as-is. I was skeptical about the dal at first but it adds a nice toasty flavor.
karstenh
Alexandria, VA
2/26/2017
I'm always looking for easy, flavorful veggie dishes and I thought this was delicious. It turns mundane cabbage into something worth getting excited about. I made the recipe with 1/2 to 2/3 the amount of cabbage called for and think that otherwise the flavorings would not be strong enough, especially the lemon juice (I like my vegetables tangy). I did not have the dal and couldn't quite figure out what 2 teaspoons of dal would add to the dish, so instead I threw in a couple of tablespoons of chopped, blanched, slivered almonds. These was a nice flavor and texture addition.
rieweeg
Sacramento, CA
2/18/2017
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