1 jalepeno pepper, finely chopped
2 teaspoon caraway seed
2 teaspoon cumin seed
2 teaspoon crushed fennel seed
2 teaspoon black mustard seed
2 teaspoon fenugreek seeds
2 teaspoon ground dried turmeric
1/2 teaspoon asafoetida powder
10 cardamom pods
1 medium head cabbage, coarsely chopped
1 teaspoon salt
1/4 cup water, or as needed
juice from one lime
1 (12 ounce) can kidney beans,garbanzo beans, or black eyed peas,drained
Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.
Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.
Serves: 2 Meals or 4 Side Dishes
Nutritional Information (2 Servings):
410 Cals
11.5g Total Fat
0 Saturated Fat
0mg Cholesterol
1785mg Sodium
62.67g Total Carbohydrates
20.5g Dietary Fiber
15.67g Sugars
18g Protein
