Burnt turmeric hispi cabbage varai

Cabbage develops a nutty flavour and makes a pretty, delicate dish if you slice it into wedges and blacken it in a hot pan. You can then cover the lot with a traditional fragrant, crunchy mix of fried lentils, coconut, curry leaves, chilli flakes and some tempered whole spices.

SERVES 2 3 PREP 15 mins COOK 15 mins EASY V

2 tbsp urad dal, rinsed and

soaked for 10 mins

2 tbsp coconut or vegetable oil,

plus 1 tsp

2 tsp black mustard seeds

1 tsp cumin seeds

1 green chilli, sliced

10 fresh curry leaves

1/2 onion, sliced

1 tsp ground turmeric

50g freshly grated coconut

1 small (250g) hispi or pointed spring

cabbage, cut into wedges

1/2 tsp chilli lakes

1 Drain and dry the lentils with a tea towel or kitchen paper. Heat 1 tbsp of the oil in a frying pan over a medium heat. When the oil is shimmering, add the dried lentils, mustard seeds, cumin seeds, green chilli and curry leaves. Fry for 4-5 mins until the lentils are golden. Spoon the mixture into a small bowl and set aside for later.

2 Tip the onion into the pan with

1 tbsp oil. Fry for 4-5 mins until soft and translucent. Add the turmeric and grated coconut, cook for 30 seconds or so, stirring occasionally, then add to the bowl with lentils and spices.

3 Heat 1 tsp oil in a frying pan over a high heat and, when the oil is shimmering, add the cabbage wedges, cut-side down. Do not move them for 2 mins – keep cooking until blackened. Turn over and repeat, ensuring the stalk is cooked through.

4 Spoon over the spiced onion and lentil mix. Sprinkle with chilli flakes.

GOOD TO KNOW vegan • folate • vit c • 1 of 5-a-day •

gluten free

PER SERVING (3) 206 kcals • fat 16g • saturates 13g •

carbs 9g • sugars 2g • ibre 4g • protein 5g • salt 0.1g