Red Split Lentils with Cabbage (Masoor Dal Aur Band Gobi)

Name: Red Split Lentils with Cabbage (Masoor Dal Aur Band Gobi)
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1.25 cup split red lentils; 5 cup water; 0.5 tsp ground turmeric; 5 tbsp vegetable oil; 1 tsp cumin seed; 2 garlic cloves; 1 medium onion; 0.5 lb cabbage; 1 hot green chili pepper; 1.5 tsp salt; 1 medium tomatoes; 0.5 tsp fresh ginger

Gently simmered lentils, cabbage and tomatoes, warmed with turmeric and cumin, a South Asian dish.

2 hr · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 105 min · 120 min total
Difficulty: medium

1
Pick over, wash, and drain the lentils. In a heavy-bottomed pot, bring the lentils and water to a boil, skimming off any scum that rises to the top. Stir in the turmeric. Cover pot, with lid slightly ajar, and simmer over low heat for 1 1/4 hours, stirring occasionally.
240 min
2
While the lentils are cooking, heat the oil in a frying pan over medium heat. Add the cumin seeds and cook for 3 to 4 seconds, then add the garlic. Once the garlic pieces start to brown, add the onion, cabbage and green chilies. Cook the cabbage mixture, stirring often, until it starts to brown. Stir in 1/4 teaspoon salt. Turn off the heat.
3
After the lentils have cooked for 1 1/4 hours, add and stir in the tomato, the ginger, and 1 1/4 teaspoon salt. Cover and continue to cook for 10 minutes. Add the cabbage mixture. Stir to mix and allow to simmer uncovered for a few minutes to reheat the cabbage.