Cabbage Stir-Fry With Coconut and Lemon
Cabbage Stir-Fry With Coconut and Lemon is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Thaw frozen coconut or soak dried coconut in a little hot water to plump up.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionThaw frozen coconut or soak dried coconut in a little hot water to plump up.
Heat oil in a wok or large skillet over medium until shimmering.
Add 1 mustard seed.
When seed sizzles and pops, add remaining mustard seeds, cover, and cook until seeds start popping, about 10 seconds.
When popping starts to subside, immediately add chana dal.
Reduce heat to medium-low and cook, tossing constantly, until dals are reddish golden brown and smell nutty, about 2 minutes.
Add chiles and toss to coat.
Add cabbage, salt, and turmeric and cook, stirring, until cabbage wilts but still has a little crunch, 3–5 minutes.
Add coconut and cook until heated through, about 1 minute more.
Remove from heat.
Stir in cilantro and lemon juice.
Taste and add more lemon juice and salt if needed.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.