Ingredients

Steps

• Heat the oil in a wok or non-stick saucepan until smoking.
• Remove from heat for 10 seconds to cool slightly.
• Return to low heat and fry asafoetida, mustard seeds, and nigella seeds for 30 seconds.
• Add chillies, lentils, and peanuts and fry for 1 minute until lentils color.
• Stir in curry leaves, shredded cabbage, and salt.
• Stir-fry for 10 minutes until cabbage is cooked but still firm.
• Distribute the salad onto serving plates.