Spiced Indian Cabbage and Beans Recipe

Ingredients

• 2 tablespoons canola oil
• 1 teaspoon chopped fresh ginger
• 1 serrano pepper, finely chopped
• 1 teaspoon caraway seed
• 1 teaspoon cumin seed
• 1 teaspoon crushed fennel seed
• 1 teaspoon black mustard seed
• 1 teaspoon fenugreek seeds
• 1 teaspoon ground dried turmeric
• 0.25 teaspoon asafoetida powder
• 5 cardamom pods
• 0.5 medium head cabbage, sliced into strips
• 1 teaspoon salt
• 0.25 cup water, or as needed
• juice from one lime
• 1 (12 ounce) can kidney beans, garbanzo beans, or black eyed peas, drained

Instructions

1. Heat oil in a large pot over medium-high heat. Sauté ginger and serrano pepper for about one minute until softened. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Add cardamom pods and cabbage, then season with salt and mix well.
2. Pour in water and lime juice, bring to a simmer, and cook covered for 5 minutes. Gently pour beans over cabbage, cover, and cook for an additional 2 minutes to reheat. Remove the lid and simmer until liquid is absorbed, about 1 to 2 minutes.

Nutrition

• Calories: 184 kcal
• Fat Content: 8 g
• Fiber Content: 9 g
• Sugar Content: 4 g
• Sodium Content: 786 mg
• Protein Content: 7 g
• Carbohydrate Content: 23 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g