1. Shred the cabbage then rinse and drain.
2. In a Dutch oven, heat the oil over medium heat. Add the mustard seeds. When they start to pop, add the urad dal, shallots, curry leaves, green chilies, and turmeric. After a few minutes add the shredded cabbage, salt and pepper. Sprinkle a little water over the cabbage to help in the cooking process. Cover the pot with the lid and let cook 8 minutes. Remove the lid then add the peas and grated coconut. Stir and continue cooking until the cabbage is tender and the water has evaporated, about 2-5 more minutes. Stir and cook until the thoran is evenly heated. Remove from heat. Adjust salt as needed.
3. While the cabbage cooks, heat a small skillet over medium low heat. Add the cashews and dry roast until they turn golden brown. Remove and set aside.
4. Garnish the thoran with the roasted cashews.
Cabbage and Pea Thoran [Indian Vegetable Recipe]
My Cabbage and Pea Thoran recipe is based on the one my mother-in-law cooked for her family for many decades. Thoran is a simple style of
stir-fried or steamed chopped vegetables and coconut in oil that has been seasoned with mustard seeds, turmeric, chiles and curry leaves that originated in Kerala, India.
1 lb cabbage
1 Tbs olive oil
1 tsp mustard seeds
1 1/2 tsp urad dal
2 shallots, finely chopped
6-8 curry leaves
1 Serrano chile, finely chopped
1/4 tsp turmeric
12 raw cashews
1/2 cup frozen peas, thawed
1 tsp salt
1/4 tsp freshly ground black pepper
1 cup coconut, grated