Cabbage: 1 - 2 medium small heads
Or:
Carrots - 2 or 3 small bags

Black mustard seeds: a teaspoon and a half
Urad dal (dried lentils): 1 teaspoon
Channa dal (another kind of dried lentil): 1 teaspoon
Dried red chilies: 1 - 2, broken into pieces
Chili powder: a heaping teaspoonful
Turmeric: a teaspoon
Salt: to taste

Chop cabbage coarsely (carrots into little pieces) and set aside. In a large pot, heat about 4 or 5 tablespoons of canola oil; toss in a few mustard seeds to test; when they pop, toss in the rest of the mustard seeds and cover the pot. When all seeds have popped (about 45 seconds), throw in the dals and dried red chilies and sauté until they all turn brownish. Toss in your chopped cabbage (or carrots) and stir it about so oil and fried stuff are all evenly distributed. Then throw in chili powder, turmeric, and salt; again turn cabbage over so spices are evenly distributed. Cook over low heat until cabbage or carrots are done (cooked yet crunchy) - should take about 25 minutes. Be sure to stir every 5 or 6 minutes to ensure that the cabbage (or carrots) does not stick to the bottom or burn.

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