Description
A quick South Indian stir-fry, this cabbage palya is packed with flavor and ready in minutes. Perfect for a weeknight meal.
Ingredients
Scale
- 1 small head of cabbage (1 small head of cabbage) chopped
- 2 tbsp (30 ml) oil or ghee
- 1 tsp black mustard seeds
- pinch of hing (asafoetida)
- 1 tsp chana dal
- 1 tsp urad dal
- 1 dried red chili (1 dried red chili) broken in half
- 3 curry leaves
- cilantro
- lemon
- salt
Instructions
- Heat oil in a wok over medium-high heat (approximately 350-400°F/177-204°C).
- Add mustard seeds and hing, shaking the pan.
- Add chana dal and urad dal; cook until the mustard seeds pop and the dals begin to brown.
- Reduce heat to medium. Add red chili and curry leaves; stir to coat with oil.
- Add cabbage and fry for 7-8 minutes, adding a little water if needed to prevent burning.
- Cook cabbage until wilted, soft, and slightly crunchy.
- Season with salt and lemon juice.
- Garnish with cilantro.
Notes
- For a richer flavor, use ghee instead of oil.
- If you don’t have asafoetida (hing), you can omit it or substitute with a pinch of garlic powder.
- To extend the shelf life, store cooled palya in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: South Indian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 5