This dish is so simple to make yet it is one the best ways to eat cabbage. The flavours are clean and powerful; peppery rather than spicy. In fact, you can leave out the chillies altogether, although they do add extra flavour. This dish works as a hot salad, a snack or as part of a meal. The mustard oil adds more flavour but if you do not have any on hand use good old vegetable oil. Raw peanuts are best but if you only have roasted ones, add them in towards the end of cooking, just to heat them through.

Serves 2-3

1 tbs. mustard or vegetable oil

small pinch of asafoetida (optional)

½ 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

½ 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 the 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 some bite.

Times Recommends

• Top Ten most searched for recipes
• Chalet Chef 2010: the winning menus
• Gin and pomegranate jellies