Peppery hot cabbage salad

Mustard oil has lots of character so the dish does benefit from its use, but if you don't have any to hand the recipe will still work with vegetable oil.

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  • 1 tbsp mustard oil or vegetable oil
  • small pinch asafoetida (available in Asian stores and some supermarkets)
  • ¾ tsp brown mustard seeds
  • ¾ nigella seeds (available in Asian stores and some supermarkets)
  • 2 small dried red chillies, whole
  • 1 tsp black gram lentils (urad dal), skinned, split and washed
  • 1 tbsp chopped peanuts
  • 10 curry leaves (available fresh or dried from Asian grocers)
  • ½ large cabbage head, finely shredded
  • salt, to taste