🕒 Prep time: 10 minutes

🔥 Cook time: 10-12 minutes

🍽️ Serves: 2-3

🧂 Ingredients:

• 2 cups finely chopped cabbage

• 1 tbsp coconut oil (or sesame oil / sunflower oil)

• ½ tsp mustard seeds

• ½ tsp urad dal

• ¼ tsp cumin seeds (jeera) - optional but great for digestion

• A pinch of hing (asafoetida) — key ingredient

• 1 green chili, slit (or ¼ tsp mild red chili powder)

• 1-inch piece of ginger, grated

• A few curry leaves

• ¼ tsp turmeric powder

• Salt - as needed

• 2 tbsp grated coconut (optional, for flavor)

• 1 tsp lemon juice (optional, for freshness)

👩‍🍳 Instructions:

1. Heat oil in a kadai/pan on medium flame.

2. Add mustard seeds → let them splutter.

3. Add urad dal, cumin seeds, curry leaves, and hing.

   • Fry till the dal turns light golden.

4. Add grated ginger and green chili → sauté for a few seconds.

5. Add chopped cabbage, turmeric, and salt.

   • Mix well to coat everything evenly.

6. Sprinkle 2-3 tbsp water (just to steam lightly), cover, and cook on low flame for 5–7 minutes.

   • Stir occasionally to avoid burning.

7. Once the cabbage turns soft but not soggy, turn off the heat.

8. Add grated coconut and lemon juice, mix gently.

✅ Tips for gas-free digestion:

• Don't overcook — slightly crisp texture digests better.

• Add a pinch of ajwain (carom seeds) for extra anti-gas effect (optional).

• Eat warm — cold cabbage can feel heavy on the stomach.

🌿 Best combinations:

• With rice + sambar or rasam

• With curd rice for a light dinner

• As a side with chapati + dal