Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

10–12 curry leaves, coarsely chopped

2 tablespoons unsweetened shredded
coconut

1 medium head white cabbage, chopped
(8 cups [560 g])

1 teaspoon coarse sea salt

1–2 Thai, serrano, or cayenne chiles,
stems removed, sliced lengthwise

1. Soak the lentils in boiled water so
   they soften while you prep the remaining
   ingredients.


2. In a deep, heavy pan, heat the oil over
   medium-high heat.


3. Add the asafetida, mustard, drained
   lentils, curry leaves, and coconut. Heat