Tangy Shredded Cabbage Salad

Tangy Shredded Cabbage Salad

Adapted from Ruta Kahate via SFGate.com, 6/8/07
Revisiting this in March 2013 minus the chile (3 year-old accommodation) we were reminded of how much we adore those toasted mustard seeds. When they pop, they smell and taste like popcorn. It’s incredible, and it was so lovely to have a salad component to an Indian meal.
Serves 4
2 cups tightly packed, shredded green cabbage (use the large holes of a grater)
1 small serrano chile, seeded and minced
2 tablespoons fresh lemon juice, or more as needed
1/4 to 1/2 to 1 teaspoon table salt (adjusted from 1 tsp. as a few commenters found it too salty)
1/2 teaspoon sugar
1 tablespoon canola oil
1/2 teaspoon mustard seeds
Instructions: In a medium bowl, toss together the cabbage, chile, lemon juice, salt and sugar. Taste and adjust the seasoning. You are looking for a well-balanced, sweet and sour taste.
Heat the oil in a small skillet or butter warmer over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or splatter screen. When seeds top popping, immediately pour the oil over the cabbage salad and toss well. Let the salad sit for at least 15 minutes before serving, to allow the flavors to blossom.
Serve cold or at room temperature.

Goes well with Everyday Yellow Dal

http://smittenkitchen.com/blog/2007/06/and-then-i-moved-into-the-refrigerator/

1 cup yellow split peas, soaked in cold water for 1 hour
1 large tomato (about 8 ounces), cut into 8 wedges
1/4 cup canola oil
1/2 teaspoon cumin seeds
1 medium red onion, finely chopped (about 1 1/2 cups)
5 large garlic cloves, thinly sliced
1 teaspoon coriander seeds, finely ground
3/4 teaspoon ground turmeric
1/2 teaspoon cayenne (I used 1/4, thought it was plenty, although I may be a wuss.)
1/4 cup minced cilantro leaves (I abhor cilantro, and always replace it with flat-leaf parsley.)
1 tablespoon unsalted butter
1 teaspoon salt

Instructions: Drain the dal (split peas) and place in a large saucepan. Add the tomato and 3 cups of water and bring to a boil.

Reduce the heat to a simmer, cover and cook until peas are tender, 45 minutes to 1 hour. Pick out any tomato skins and whisk dal to emulsify it. Keep warm over very low heat.

Heat the oil in a medium skillet over high heat. When the oil begins to smoke, add the cumin seeds, covering the pan with a lid or splatter screen. After the seeds have stopped sputtering, add the onion and saute over medium heat. About 3 minutes later, add the garlic and saute until most of the onion has turned dark brown, about 5 minutes altogether. Add the coriander, turmeric and cayenne, stir and pour mixture over the dal. Add the cilantro, butter and salt to the dal and simmer for another 5 minutes. Serve hot.