cabbage palya with toasted cashews

16th December 2013


I have found myself outside a lot lately, enjoying this unusual stillness, the bright, brilliant sunshine and the warmer weather before Winter arrives.  Whether it be working in the garden or solitary walks, watching, observing, listening to a new rhythm, as the trees empty themselves and the sky deepens, feeling the wet leaves at my feet.




cabbage palya with toasted cashews

A lovely Spring version is fresh peas added with the cabbage and two carrots grated at the end.

Serves 4, as a side dish

ingredients :

300g savoy/green cabbage

2 Tblsp split bengal gram (chana dal)

½ small green chilli (optional)

2 Tblsp ghee/oil

½ tsp black mustard seeds

1 Tblsp freshly grated ginger

8 fresh curry leaves

½ tsp coriander powder

¼ tsp turmeric powder

¼ tsp asafoetida powder

1 tsp jaggery/brown sugar

¾ cup freshly grated coconut (¼ cup dried shredded coconut)

¼ cup raw cashews, roughly chopped

2 Tblsp fresh coriander leaves

salt and pepper to taste

preparation :

Wash the bengal gram in water, then leave to soak for one hour in fresh water.  Drain and set aside.

Core and finely shred the cabbage.  Grate the ginger.  Halve, seed, and cut the chilli into fine pieces.

Heat a large skillet, then add the roughly chopped cashews and toast until slightly brown.  Set aside.

Add the ghee to the skillet, and when hot, add the mustard seeds.  When they begin to pop, add the bengal gram, ginger, chillies, asafoetida, turmeric, coriander powder and curry leaves and fry for about 30 seconds.  Add the cabbage and jaggery.  Stir until the cabbage begins to wilt, just a few minutes, as you do not want to overcook the cabbage.  Turn off the heat and mix in the cashews, coconut and freshly chopped coriander.  Season with salt and pepper.  Cover and allow to sit for 10minutes to soften the cabbage a bit more and to enhance the flavours.  Serve with a spicy Sambar and brown rice.


Goodness shared by Stacey

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  • Anna Gatmon

    Beautiful! And looks so delicious. I just saw this kind of cabbage today at the local farmer’s market and wondered what I could make with it. Will let you know once I try this recipe. Love and blessings, Anna

    • goodnessis

      dear anna, i have been going about my morning duties continuing our lovely talk we had last night. Much needed. Love Stace

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