Tuesday, 1 September 2015

Mixed split legumes and cabbage cooked in coconut milk

Whoever said that you shouldn't judge a book by its cover has never seen a transparent packet of mixed legumes!

One look at the riot of black, yellow and salmon beckoning prettily on a supermarket shelf, and it's impossible to not take a bag home.

To make the most of their beautiful colours, I cooked some of these beauties today with white ingredients. I used lots of cabbage (white of course) to prevent the split legumes from clumping up.


3/4 cups of mixed split legumes (my pack had hulled black gram, orange lentils and green gram), soaked in water for an hour
21/2 cups of shredded cabbage
1/4 cup of coconut milk
21/2 tsp vegetable oil
1/2 tsp rice grains
1/2 tsp mustard seeds
Salt to taste
1 fresh chilli (see note below)


Heat the oil and add mustard seeds. Once they start popping (a couple of seconds should do it), add the rice grains and stir around for a few seconds.

Add the soaked split legumes and stir fry for a couple of minutes.

Add the shredded cabbage (it seems like a lot initially, but it will wilt and reduce in quantity) and stir.  Add the chilli if using at this stage.

Mix in coconut milk and salt, and cover with a snug fitting lid.

Cook covered for 3-4 minutes. If the curry looks wet at this stage, turn up the heat and stir until the excess moisture evaporates.


Chilli: I leave the stalk on on the chilli to get a hint of sharpness without the heat.

This dish teams up beautifully with hot steamed rice and a slice of spicy fried fish.