Prep Time: 10 minutes
Cooking Time: 15 minutes
Yields: 2 servings
2 cups – green cabbage cut into pieces.
2 tbsp – Sprouted mung beans
1 inch – Ginger, freshly grated
1 pinch- Hing ( Asafetida )
1/4 tsp – Mustard seeds
1/4 – tsp – Cumin seeds
1 tsp – Hemp hearts ( optional )
4 – Curry leaves ( Optional )
1 – Green chilli slit into half
1 tbsp – Ghee or Oil
1/4 tsp – Turmeric
Salt to taste
1 small bunch – Fresh cilantro – chopped
1 tsp – fresh squeezed lemon juice ( optional )
Wash the cabbage and set aside to drain all water
Heat ghee/healthy oil in a sauté pan on a medium flame
Once the ghee is slightly heated add mustard seeds, cumin seeds, fry until you hear them pop
Add hing, curry leaves, green chilli
Now add the cabbage, turmeric and salt
Saute, cover and cook for 7-10 minutes until cabbage softens and still has a crunch to it.
Now add mung bean sprouts, cook for 3-5 minutes uncovered until all the moisture and water cooks out.
Turn off the heat and add freshly grated ginger and hemp hearts
Garnish with freshly chopped cilantro to complete the dish
You can add fresh lemon juice for added taste.
Note: Optional ingredients are curry leaves, lemon juice, hemp hearts. You can still have a perfect dish should you choose not to add these ingredients.