Type what you have

Ingredients

• ✓ black eyed pea
• chickpea
• kidney bean
• lime juice
• water
• salt
• cabbage
• cardamom pod
• asafoetida powder
• turmeric
• fenugreek seed
• black mustard seed
• fennel seed
• cumin seed
• caraway seed
• serrano pepper
• ginger
• canola oil

Instructions

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

By Kasimira C Verdi