I liked the idea of a dosa, but didn’t have time to ferment the batter, so the lentil crepe here is a strong nod to Indian dosas

Keralan cabbage thoran with peas and lentil crepes

I saw Padma Lakshmi share some recipes on her instagram feed. One was this incredible sounding coconut chutney and that flavor left me with a major craving. In the process, I landed on Maunika Gowardhan’s Keralan Cabbage Thoran recipe with some slight adaptations to include peas for protein and color. I liked the idea of a dosa, but didn’t have time to ferment the batter, so the lentil crepe here is a strong nod to Indian dosas.

Serves 4


Cabbage thoran

120g grated coconut

1 tsp cumin seeds, lightly crushed

4 cloves garlic

1 fresh green chili

2 tbsp coocnut oil

2 tsp black mustard seeds

1 dried chile pepper, cut in half

3 small onions, diced

12 fresh curry leaves (sub 1.5 limes zested + 12 basil leaves)

1 tsp turmeric powder

800g white cabbage, shredded

1 tsp salt

2 cups green peas

1/2 cup hemp hearts

2 tbsp cilantro

Lentil crepes

1 cup dried red split lentils

2 cups water

1 tbsp salt

1 tsp ground coriander

1 cup kale

1 tsp ghee



For the flatbreads, thoroughly rinse the lentils until the water runs clear. Place in a bowl and cover with the water. Let sit overnight (or put to sit in water during the morning). If you’re running late, its ok to put them to soak while you do everything else.


To make the cabbage, add the fresh grated coconut, cumin seeds, garlic cloves, and green chilli to a blender with 1/3 cup of water. Blend until smooth. Set aside.


Grab a large heavy-bottomed pan, add the coconut oil, and set to medium heat. Add the mustard seeds and let them pop a bit for a few seconds. Add the dried chili and then the onions. Stir a bit and let cook for about 1 minute. Toss in the curry leaves and cook for a few minutes until the onions begin to soften.


Add the turmeric powder and stir all the ingredients together. Add the cabbage a bit at a time as you mix all the ingredients in the pan together. Season with salt to taste. Cook on medium heat and stir every now and then until it softens. Add the coconut paste you made earlier, the peas and hemp hearts and continue to cook for a few minutes with the lid on. Take off the heat and garnish with cilantro.


For the crepes, add the lentils, water, salt, ground coriander and kale to the blender. Blend until very smooth and thin like pancake batter. You may have to thin it out with more water.


Heat a non-stick pan over medium-high heat. Add a little ghee to the pan and pour in about 1/4 cup of batter at a time and spread out thinly. Let cook mostly on one side and flip. Cook on the other side a bit until it crisps up. Repeat with the rest of the batter.


White cabbageKalePeasJune

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Keralan cabbage thoran with peas and lentil crepes

Keralan cabbage thoran with peas and lentil crepes
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