Splatter 1 tsp each of mustard and jeera seeds in hot oil of your choice (coconut/olive/etc.). Lower heat,
add and fry 1 chopped onion,
2 stems curry leaves,
5 dry red chillies,
1 tsp tumeric,
1/4 tsp hing (asafoetida) and
5-10 cloves of fresh garlic / 1 tsp crushed garlic.
Wash 2 cups pink dhall / lentils properly and add to spices.
Cover with water and cook on medium heat, adding water when necessary.
Stir often.
When dhall is almost cooked (+- 25 minutes later),
add 2-3 cups finely chopped cabbage, mix well and cook until the cabbage and dhall is cooked to your liking.
Meal is ready in under 45 mins.
Add 1tbs butter and season to taste.
Serve with rice/bread/roti/etc.
TIP: Add salt once dhall is cooked as salt lengthens the cooking time of lentils
Prepared, tried and tested by: Irene Dasari
