Dal And Rice With Spicy Fried Cabbage Recipes

SPICY STIR-FRIED CABBAGE

Steps:

• Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.

DAL AND RICE WITH SPICY FRIED CABBAGE

Steps:

• In a saucepan over medium-high heat, saute garlic and onion in just enough oil to cover bottom of the pan scantily.
• When onion begins to turn clear, add garam masala, curry, turmeric, cinnamon, and cloves; saute a minute or two more, until well mixed.
• Add carrot, tomatoes, chicken broth, dal (lentils), rice, and water, and stir well.
• Reduce heat to low; cover and cook 20-30 minutes, until dal and rice are soft and liquid is absorbed.
• Add salt and pepper to taste.
• Just before serving, heat enough oil to cover bottom of pan in a wok or large frying pan until very hot.
• When oil is very hot, fry cumin and chili powder for a few seconds, then add cabbage and sugar, and stir-fry for 1-2 minutes, until wilted.
• Serve dal and rice mounded on a plate with fried cabbage on top.