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5 from 1 vote

Curried Cabbage with Whole Masoor

A hearty, filling dal made with brown lentils and cabbage.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Curry
Cuisine: Indian
Servings: 8 servings
Calories: 105kcal


  • ½ head cabbage , cut into medium to thin shreds
  • ¾ cup brown lentils (Or 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 ginger ,grated
  • 6-7 cloves of garlic , minced
  • ½ tsp turmeric
  • 2 tomatoes , diced
  • 1 tbsp sambar powder
  • 1 medium onion , chopped
  • 2 tsp vegetable oil


  • 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).
  • Heat the oil in another skillet.
  • Add the onions and saute until they start to brown.
  • Add the sambar powder and stir it to mix, about 1 minute.
  • Add the onions and sambar powder to the cooked masoor and cabbage.
  • Add salt to taste


Calories: 105kcal | Carbohydrates: 18g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Potassium: 370mg | Fiber: 8g | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 28.9mg | Calcium: 43mg | Iron: 1.8mg