Name: Red Split Lentils with Cabbage (Masoor dal aur band gobi)
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 1 teaspoon cumin seeds; 5 tablespoons vegetable oil; ½ teaspoon peeled and finely grated fresh ginger; 1½ teaspoons salt; 1–2 fresh, hot green chillies, finely sliced; 110 g/4 oz tomato, peeled and finely chopped; ½ teaspoon ground turmeric; 225 g/8 oz cored and finely shredded cabbage; 200 g/7 oz red split lentils (masoor dal), picked over, washed and drained; 1.15 litres/2 pints water; 75 g/3 oz onion, peeled and cut into fine slices; 2–4 garlic cloves, peeled and finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

I often eat this with rice and Lemony chicken with fresh green coriander.

Ingredients

200 g/7 oz red split lentils (masoor dal), picked over, washed and drained
1.15 litres

Asia
India
Side dish
Vegan
Gluten-free

Method

Put the lentils and measured water into a heavy pot and bring to the boil. Remove any scum that collects at the top. Add the turmeric and stir to mix. Cover, leaving the lid very slightly ajar, reduce the heat to low and simmer gently for 45–60 minutes. Stir a few times during the last half hour.
While the lentils cook, heat the oil in a 20–23cm/8–9 inch frying

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Ingredients

Method

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