Cabbage and coriander leaves pokoda
Want to add some Indian flavor to your cabbage and coriander leaves pokoda recipe? Try mixing up your ingredients with some Kashmiri spices!
1/2 cup split lentils
1 teaspoon cumin seeds
4-5 cardamom pods, crushed
1-inch piece ginger, peeled and grated
1 small garlic clove, minced
Salt to taste
1/4 cup olive oil
3 cups finely chopped Napa cabbage (about 2 pounds) or any type of cabbage you like, including red or Savoy
2 cups coarsely chopped fresh coriander leaves (about 8-10)
Cabbage and coriander leaves pokoda is a North Indian dish made from cabbage leaves mixed with coriander, fried in oil until crisp. The dish is usually served samosa-style using poppy seeds as an Adidasht (side dish).
The popularity of this simple recipe can be attributed to its flavorful and Crunchy texture. Pokoda is an excellent source of Vitamins C and A, as well as minerals like phosphorus and magnesium. It’s also a great way to get in some extra greens, especially if you’re looking for a healthy pick-me-up on a Monday morning.