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Cabbage and Red Lentil Daal

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Prep time Cook time Difficulty Views Rated (1) Recipe #
5m 1h 30m 2-Pretty easy 43
3 stars
1
1128
Forked by emma on 25 January 2009 (0 descendants)

Description (Some HTML is OK)

A whole meal in one pot, or a fantastic accompaniment to pretty much any curry. This is really satisfying comfort food, and a piece of cake to cook. It's ripe for all sorts of variations; stir fry pretty much what you like and whack it in at the end.


Ingredients

Makes 2 servings

  • 100g red lentils (washed)
  • 350ml water
  • ¼ tsp turmeric
  • 1 tbsp ground nut oil
  • 1 tsp cumin seeds
  • 2 cloves garlic
  • 1 birds eye chilli
  • 1 small onion
  • ½ small savoy cabbage
  • ½" thumb of ginger
  • 1 tomato
  • handful of peas (fresh or frozen)

Preparation (Some HTML is OK)

First get the lentils cooking, by putting them, the water and the turmeric in a heavy bottomed pan. Get the water to a fierce boil for 10 minutes and then turn it right down as low as you can. Over the next 30 to 45 minutes it will thicken up considerably. Keep stirring until you have the consistency of thick porridge when you should take it off the heat, but leave it in the pan (it will continue to cook and thicken for a while longer).

While the lentils are cooking get the oil good and hot in a large frying pan or wok. Put in the cumin seeds for a minute or two, before adding the garlic (peeled and finely chopped), the chilli (thinly sliced, seeds in or out, depending on your preference), the onion (peeled, halved and cut into thin strips) and the cabbage (shredded). Stir fry over a high heat until the cabbage starts to take a little colour (5 to 8 minutes).

When the lentils are cooked and you are ready to serve put the stir fry mixture, the tomato (finely chopped), the ginger (peeled and grated) and the peas into the daal and reheat until the peas are cooked through; only a few minutes.

Serve as a main course or a side dish. If you want to freeze it don't put in the tomato, ginger and peas before freezing; leave them until you are reheating ready to serve.

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Comments (3)

  • Jared said on 20 Jan 2008:

    I'll have to give this a try. I haven't been able to eat daal since I had a nasty experience in India...but this looks nice and simple.

  • offmessage (recipe author) said on 21 Jan 2008:

    The other one I've listed is even simpler, and extremely tasty. Not quite a one pot meal like this one, but really rather lovely. Red Lentil Daal.

  • Row said on 26 Jan 2008:

    This was very tasty indeed - apart from the peas ;-)



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