Curried Cabbage with Whole Masoor
A hearty, filling dal made with brown lentils and cabbage.
Servings: 8 servings
- 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