Ingredients:2 tablespoons canola oil 1 teaspoon chopped fresh ginger 1 serrano pepper, finely chopped 1 teaspoon caraway seed 1 teaspoon cumin seed 1 teaspoon crushed fennel seed 1 teaspoon black mustard seed 1 teaspoon fenugreek seeds 1 teaspoon ground dried turmeric 1/4 teaspoon asafoetida powder 5 cardamom pods 1/2 medium head cabbage, sliced into strips 1 teaspoon salt
1/4 cup water, or as needed juice from one lime 1 (12 ounce) can kidney beans, garbanzo beans, or black eyed peas, drained
Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.
Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.