Kobichi Bhaji

Add 1 teaspoon chana dal to a small bowl, along with enough hot water to cover completely. Soak for at least 30 minutes (preferably a few hours).

If you don't have the time to soak chana dal, omit it from the recipe. Alternatively, replace the pulse with whole peanuts or cashews.

Take 500 grams white cabbage and cut it into fine strips. Transfer the cut cabbage to a large bowl and wash thoroughly. Drain and set aside.
Place a large kadai on your stovetop over medium heat. Add 1 ½ tablespoons ghee and let it melt.
Once the ghee is hot, add ½ teaspoon black mustard seeds. They will crackle and pop in the hot fat.
Next, add your soaked and drained chana dal, along with ½ teaspoon cumin seeds and 1 sprig fresh curry leaves. The curry leaves will splutter, so be careful to avoid oil burns.
Add ½ teaspoon urad dal, 3 green chillies (finely sliced), and ⅛ teaspoon asafoetida (hing). Fry for 30 seconds, stirring continually, until the cumin seeds are browned and everything smells aromatic.
Add 100 grams white onion (sliced) to the kadai. Cook, stirring frequently, until the onions are translucent and softened.
At this stage, add ½ teaspoon turmeric powder. Stir into the onions.
Only let the turmeric cook for a second or so (it burns easily!) before adding your washed, drained, and sliced cabbage to the kadai. Stir well.
Adjust the temperature to low and cook the kobichi bhaji, covered, for 5 minutes.
Season with fine sea salt to taste. Stir and toss well.
Cover and cook for a further 10 minutes. Check and stir the cabbage occasionally to prevent it sticking and burning. After 15 minutes of gentle cooking, the cabbage should be soft and buttery. Adjust seasonings to taste.

You shouldn't need to add any water while cooking the kobichi bhaji. If it's sticking to the bottom of your pan too much, add a sprinkle of water.

Garnish the kobichi bhaji with 1 handful fresh coriander (cilantro), finely chopped. Serve hot.