South Indian Cabbage With Yogurt

• 2 tablespoons peanut oil or canola oil
• 2 teaspoons black mustard seeds
• 2 teaspoons split, peeled urad dal, or 1 teaspoon each urad dal and channa dal, soaked for 1 hour and drained (optional)
• 1 1/2 teaspoons cumin seeds, lightly toasted and ground
• 2 dried red chilies, or 1/4 to 1/2 teaspoon cayenne
• 2 teaspoons ground coriander seeds
• 1/2 teaspoon turmeric
• 1 medium onion, cut in half root to stem, then thinly sliced across the grain
• 1 small cabbage (or 1/2 large), cored and shredded
• Salt to taste
• 3 to 4 tablespoons grated coconut (to taste)
• 1 cup plain low-fat yogurt

1. Heat the oil over medium heat in a 14-inch wok or 12-inch skillet, and add the mustard seeds and dal (if using).
2. As soon as the mustard seeds begin to pop, add the cumin, chilies or cayenne, coriander seeds and turmeric.
3. Stir together, and add the onion.
4. Cook, stirring, until it begins to soften, about three minutes.
5. Add the cabbage.
6. Cook, stirring, for one minute until it begins to wilt.
7. Salt generously, stir together, cover and turn the heat to low.
8. Cook for about eight minutes until the cabbage is just tender.
9. Stir in the coconut, taste and adjust seasoning.
10. Keep warm.
11. Place the yogurt in a bowl, and place the bowl in a pot of hot water.
12. Stir until the yogurt is warm.
13. Scrape into the pan with the cabbage, and fold in.
14. Serve warm with rice.

peanut oil, black mustard seeds, channa, cumin seeds, red chilies, ground coriander seeds, turmeric, onion, cabbage, salt, grated coconut, yogurt

Taken from cooking.nytimes.com/recipes/1013333 (may not work)