Curried Cabbage with Whole Masoor
Prep time
Cook time
Total time
(Makes eight very hearty servings)
Recipe type: Curry
Cuisine: Indian
Serves: 8
  • ½ head of a large cabbage, cut into medium to thin shreds
  • ¾ cup whole masoor (These are round brown lentils with a pink interior that cooks up yellow-- you can easily find them at any Indian grocery store. I often see cooks confuse them with French Puy lentils, but they are not the same. Masoor is nuttier, while puy lentils are mottled and smaller and tend to be peppery-tasting.)
  • 2 green chillies, chopped
  • 1 tbsp grated ginger
  • 6-7 cloves of garlic, minced
  • ½ tsp turmeric
  • 2 tomatoes, diced
  • 1 heaping tbsp sambar powder
  • 1 medium onion, chopped
  • 2 tsp canola or other vegetable oil
  1. Place all the ingredients other than the sambar powder, onions and canola oil in a pressure cooker and cook until really tender. If you don't have a pressure cooker, place the ingredients in a large pot, cover with water, bring to a boil, turn the heat so the mixture just simmers, and cook until the lentils are really tender (this may take almost an hour).
  2. Heat the oil in another skillet.
  3. Add the onions and saute until they start to brown.
  4. Add the sambar powder and stir it to mix, about 1 minute.
  5. Add the onions and sambar powder to the cooked masoor and cabbage.
  6. Add salt to taste
Recipe by Holy Cow! Vegan Recipes at