Plantains and Cabbage with Pigeon Peas from 660 Curries by Raghavan Iyer

Name: Plantains and Cabbage with Pigeon Peas from 660 Curries by Raghavan Iyer
Ingredients: 2 cups shredded cabbage (see Tip); ¼ cup plus 1 tablespoon oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones; 2 tablespoons canola oil; 1 large plantain, peeled and cut into ½-inch cubes; 2 dried red Thai or cayenne chiles, stems removed; 2 teaspoons coriander seeds; ½ cup shredded fresh coconut; or ¼ cup shredded dried unsweetened coconut, reconstituted (see Note); 1 teaspoon black or yellow mustard seeds; 10 to 12 medium-size to large fresh curry leaves; 1 teaspoon coarse kosher or sea salt; 2 tablespoons finely chopped fresh cilantro leaves and tender stems

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Read this recipe carefully, as some of the ingredients sneak their way in in bits and pieces. It’s worth the attention when the noodle-like cabbage strips tangl

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Ingredients

2 cups shredded cabbage (see Tip)
¼ cup plus 1 tablespoon oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones
2 tablespoons canola oil
1 large plantain, peeled and cut into ½-inch cubes
2 dried red Thai or cayenne chiles, stems removed
2 teaspoons coriander seeds
½ cup shredded fresh coconut; or ¼ cup shredded dried unsweetened coconut, reconstituted (see Note)
1 teaspoon black or yellow mustard seeds
10 to 12 medium-size to large fresh curry leaves
1 teaspoon coarse kosher or sea salt
2 tablespoons finely chopped fresh cilantro leaves and tender stems