Ingredients
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- 2 cups pink dhal lentils, rinsed well
- 2 to 3 cups finely chopped cabbage
- 1 medium onion, chopped
- 5 to 10 cloves fresh garlic, chopped, or 1 tsp crushed garlic
- 5 dry red chilies
- 2 stems of curry leaves
- 1 tsp mustard seeds
- 1 tsp jeera seeds
- 1 tsp turmeric
- 1/4 tsp Hing
- 1 tbsp butter
- 1 to 2 tbsp oil of choice
- Salt to taste
- 5 to 6 cups water, as needed
Instructions
- Heat 1 to 2 tbsp oil in a medium heavy-based pot over medium heat.
- Once hot, add 1 tsp mustard seeds and 1 tsp jeera seeds. Let them splatter and pop for about 30 seconds.
- Lower the heat slightly and add 1 chopped onion. Fry for 3 to 4 minutes until soft and lightly golden.
- Add 2 stems of curry leaves, 5 dry red chili, 5 to 10 cloves chopped fresh garlic or 1 tsp crushed garlic, 1 tsp turmeric, and 1/4 tsp Hing.
- Fry for about 1 minute until fragrant.
- Add the 2 cups well rinsed pink dhal lentils and stir so the lentils are coated in all the spices.
- Pour in 5 to 6 cups of water as needed.
- Bring to a gentle boil, then reduce to medium-low and cook uncovered for about 20 to 25 minutes.
- Stir every few minutes so it doesn’t stick, and add extra water as needed.
- When the lentils are almost soft, add 2 to 3 cups of finely chopped cabbage. Stir well, cover loosely, and cook until the cabbage is tender and the dhal is creamy.
- Once the dhal is fully cooked and soft, add salt to taste.
- Adding salt earlier can slow down how quickly lentils soften, so wait until now.
- Stir in 1 tbsp butter right at the end for richness. Taste and adjust salt if needed.
- If you like a smoother texture, give it a few gentle mash strokes with the back of your spoon.
- Serve hot with rice, roti or warm bread
Notes
Created, prepared, tried, and tested Irene
