Burnt Chile Spiced Cabbage and Potatoes
De Arbol (Capsicum Annuum) means tree like in Spanish. The plant has thick, upright, woody stems and the chile itself is narrow, curved and bright red in color. Believed to be closely related to the pequin, the De Arbol is thin fleshed, with tannic, smoky, grassy flavor and searing heat. This chile has a heat range of 7.5 on the heat scale of 1-10. De Arbol Chiles are comparable to a Cayenne Pepper. Scoville heat units 15,000 to 30,000.
De Arbol is a hot chile and a staple in Southwest kitchens. Add some heat to your next salsa or Mexican dish. Be adventurous and add them to your next stew or chili along with the other spices. Add some heat to your next salsa or Mexican dish.
2-2.5 cups cabbage finely chopped
1 medium potato chopped
2 teaspoons organic canola oil or mustard or sesame oil ( any high smoke point oil)
1/2 teaspoon brown mustard seeds
5-6 curry leaves (optional)
1 teaspoon coriander powder
2 dried red chiles(halved)
1 teaspoon good quality red chili powder a generous pinch of asafoetida(hing, optional)
1/2 teaspoon turmeric powder
1 Tablespoon of split lentils of choice(urad daal-black gram, chana-bengal gram or split skinless mung bean)
2/3 teaspoon salt or to taste
In a large pan, add oil and heat at medium. Add mustard seeds when hot and mix for a few seconds. Add asofetida(hing), curry leaves, broken red chilies and chili powder and cook for 1-2 minutes. The chilis and power should start to turn dark. A good indication is that you will start to sneeze ) Add the lentils/daals, turmeric and coriander powder and a teaspoon of water. Mix and cook for 30 seconds.
Add the potatoes and mix well to coat. Add cabbage and salt and mix well. Cook covered on medium heat for 3-4 minutes. Stir after every minute.
Lower the heat and cook covered for 10-15 minutes or until the potatoes are tender. Cook on medium high heat for 2 minutes to char the cabbage a bit(optional). For variations, add peas, chopped carrots, bell peppers, other veggies to the cabbage. Or change up the spices, use cumin seeds or fennel or just a little garam masala.
Serve hot topped with fresh cilantro or coconut flakes, as a side with lentil Daal and Roti or Naan-Indian flat bread or Rice.