Sometimes dishes that may sound boring turn out to be the most complex…and can being downright addictive. This is the case with one of my mom‘s hallmark recipes, South Indian-style Cabbage & Tomato Rice. By description, it might seem like a dish to pass on, especially if you don’t care for cabbage or if you picture it as plain or soggy. But think of all the terrific dishes that combine cabbage and tomatoes like hearty rice and pork-stuffed Polish cabbage rolls robed in tomato sauce or earthy Ethiopian stewed cabbage and tomatoes tucked into warm injera. Cabbage and tomatoes go together like peas and carrots.

Garnished with fresh coconut, the lightness of this rice dish comes from the shredded cabbage, and the smokiness from the tempered whole spices; fresh coconut and red chilli flakes give it just the right balance of sweet and spicy. Plus, there is a wonderful toothsome quality of toasted lentils that brings texture to every bite. Neither soupy nor boring, this Cabbage & Tomato Rice dish is typically eaten with a simple raita.

Five hallmark South Indian spices (from left to right): channa dal, urad dal, black mustard seeds, red chilli, asafetida

This recipe is classically South Indian because it begins with tempering a particular combination of whole spices in hot oil, namely black mustard seeds, urad dal, and channa dal. You start by heating mustard seeds in a couple of tablespoons of oil over a low flame in a skillet that is tightly covered; once you hear the mustard seeds popping (this will sound like tiny bits of popcorn popping) the mustard seeds will release both flavor and aroma and you proceed to add other ingredients like urad dal, channa dal, and in most cases, a pinch of asafetida (in my view, the greatest thing ever) and a small handful of fresh kari patha leaves (also known as curry leaves, which are dark green and deeply fragrant, not at all reminiscent of curry powder, in case you were wondering). Once your tempering is done, the rest of the preparation moves pretty quickly. You add tomatoes, cabbage, a bit of crushed red chilli pepper, salt, and then once it’s all cooked down, you fold in some freshly steamed rice. You can pair it with anything from pan-fried okra to lamb kebabs.

Fresh kari patha leaves and dry red chillis

South Indian-style Cabbage & Tomato Rice 

Ingredients

• 2 tablespoons canola oil
• 1 teaspoon black mustard seeds
• 1.5 teaspoons urad dal
• 1.5 teaspoons channa dal
• 10-12 fresh curry leaves (kari patha)
• 3 plum or Roma tomatoes, finely chopped
• 8 cups chopped or shredded cabbage (washed and fully dried)
• 1 teaspoon salt
• 1/4 teaspoon red chilli flakes (to taste)
• 3 cups cooked basmati rice
• 3 tablespoons freshly grated coconut

Preparation

1. In a wide non-stick skillet, heat oil with mustard seeds on medium heat, closing the skillet with a tightly-fitting matching lid. You will hear the mustard seeds begin to pop — it will sound like popcorn. As soon as it goes quiet, remove from heat.
2. Add curry leaves and urad dal/chana dal mix and sauté for 30 seconds — watch the time because it can go from nicely toasted to burned within seconds (if you see this happening, proceed to step #3 and add the tomatoes immediately, which will cool things down).
3. Add chopped tomatoes and sauté for 1 minute.
4. Add cabbage and turn heat up to medium high. Sauté until all the moisture released, stirring regularly.
5. Add salt and red chilli flakes and stir frequently until cabbage is cooked down, approximately 10-15 minutes.
6. When the cabbage is cooked and everything is mixed well, gently fold in the cooked rice and mix well until it is combined. TIP: the cooked rice should not be too hot, but rather warm, so that it’s not mushy.
7. Garnish with freshly grated coconut.