Red Split Lentils with Cabbage

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

Masoor dal aur band gobi

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
Gluten-free
Vegan

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