Cook The Book: Coconut Cabbage With Chiles And Green Peas

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Ingredients for 6 servings

1 cup shredded fresh coconut; or 1/2 cup shredded dried unsweetened coconut, reconstituted (see note below)

4 fresh Thai, cayenne, or serrano chiles, stems removed

2 tablespoons canola oil

1 teaspoon black or yellow mustard seeds

1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones

4 cups shredded cabbage 2 cups frozen green peas (no need to thaw)

2 teaspoons coarse kosher or sea salt

12 medium-size curry leaves

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