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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Kobi Daana (Cabbage and Peas) Recipe

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This recipe for Kobi Daana (Cabbage and Peas) is from The Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp Oil
1/2 Tsp Black Mustard Seeds
1/2 Tsp Turmeric
1/4 Tsp Ground Coriander
1/4 Tsp Ground Cumin
1/2 Tsp Salt
1/2 Tsp Red Chili Powder (can substitute with 1-2 serrano peppers if you wish)
1/2 Cup of Pigeon Peas (thawed if they are frozen)
2 Cups Finely Chopped Cabbage (about half a small head)
Directions:
Directions:
Heat the oil in a pot on medium heat. Add the black mustard seeds. Be careful! The seeds should start popping. Once the popping dies down, add the cabbage, peas, salt, and turmeric (and peppers if you are adding them). Mix well. Cover and cook for 8-10 minutes on medium-high heat until tender. Add the remaining spices and cook for another 3-5 minutes, stirring occasionally.

Serve warm with bread.
Personal Notes:
Personal Notes:
Eating Kobi Daana is like going home. It is the quintessential comfort food for Gujarat. We eat it with a thin, flat bread (rotli), however you could substitute this for naan/parathas from the freezer section or pita bread.

 

 

 

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