Lentil, Cabbage And Tomato Dal

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 3
• 9 ounces toovar dal
• 5 1/2 cups water
• 1/4 teaspoon turmeric
• 1 (14 ounce) can chopped stewed tomatoes
• 8 -12 fresh curry leaves (if you're using dried double the amount)
• 2 tablespoons olive oil
• 1 1/2 teaspoons black mustard seeds
• 1/4 teaspoon ground fenugreek
• 1 tablespoon curry powder (i use hot curry powder)
• 1 onion, chopped
• 9 ounces cabbage, shredded (that's roughly 1 small head of cabbage)
• 1/2 lemon, juice of
• salt, to taste
• pepper, to taste
• fresh coriander, chopped to serve

Recipe

• 1 rinse the toovar dal well with plenty of hot water.
• 2 place water, tumeric and dal into a pan and bring to a boil.
• 3 reduce heat and simmer for approximately 45 minutes. it should become very soft. (if you're using split peas or red lentils, this time might need adjusting.).
• 4 add the tomatoes and curry leaves to the pan and set aside.
• 5 in another pan heat the olive oil. add the mustard seeds and cook for a few seconds before adding the fenugreek and the curry powder.
• 6 now add the cabbage and onion. cover and cook on a low heat for approximately 5 minutes.
• 7 now combine the contents of both pans and simmer for 20 more minutes, or until all vegetables are tender, over a low heat.
• 8 stir in lemon juice and season to taste.
• 9 serve topped with fresh corriander, either on it's own, over rice or with some roti. if you serve it with rice it'll be enough for four to five people.