Nutritional Analysis per serving (4 servings)Powered by
Mustard seeds cooked in hot oil until they “pop” have a sweet, nutty taste, and are a classic flavoring for many Indian vegetable dishes. They work well here combined with lightly cooked, sweet and tender cabbage.
1Heat the oil in a large, nonstick frying pan over medium heat. Add the mustard seeds; when they start to “pop,” add the curry leaves and urad dhal. Stir-fry for 2-3 minutes or until dhal starts to brown.
2Stir in the onions and red chiles. Cook over high heat, stirring often, for 4-5 minutes or until the onions soften. Add the turmeric and the cabbage and stir and cook for 2-3 minutes. Add the water, cover, and cook gently for 5-7 minutes or until the cabbage has softened but still retains a crunch. Season and serve immediately, sprinkled with freshly grated coconut.
Get the highest-quality bone-in smoked ham you can find, trim off just enough of the fat, and then gild that porcine lily with a sweet and savory honey-mustard glaze featuring brown sugar and butter too. An easy recipe that yields a juicy, beautifully shiny, and crisp-edged centerpiece for any festive table. Read more.
How to Make Your Own Mustard
Using the dry mustard you have in your spice rack.
Maple-Mustard Roasted Chicken with Squash and Brussels Sprouts
Maximize flavor and minimize cleanup with this sheet pan dinner. The sheet pan quadruples your surface area, letting you roast items in less time and with more delightfully crispy edges. This dish is one you’ll want to put on repeat.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.