The best cabbage curry

I learned this from my South Indian MIL and could eat it literally every day for multiple meals. You need a couple Indian spices, but trust me they are worth a visit to an Indian grocery store (plus you can buy nuts and spices for cheap in bulk while you’re there!)

Ingredients:

—Black mustard seeds

—Split urad dal (Optional, but adds nuttiness and a little protein)

—Indian curry powder

—Curry leaves

—Cabbage

—Ghee

1. Chop the cabbage into thin 1” strips.

2. Heat oil in a pan, add 1-2 tbsp of mustard seed. Cook until the seeds start to pop, then add 1-ish tbsp of urad dal. Sauté until it turns golden brown. Then add the curry leaves and sauté until they turn glossy/translucent.

3. Add the curry powder and mix the spice blend together.

4. Add the cabbage. Stir to coat in oil, But then let it sit until the cabbage closest to the pan starts to char/turn dark brown.

5. Stir the cabbage. If there are any brown bits stuck to the pan, that’s a good thing. Add a little water to deglaze the pan and get that caramelized cabbage goodness mixed in.

6. Keep cooking, adding water, and deglazing as needed. Cabbage is finished when it is soft. Add lots of salt and a dollop of ghee.

7. Serve with rice or eat alone.