Red Split Lentils with Cabbage (Masoor dal aur band gobi)

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Red Split Lentils with Cabbage (Masoor dal aur band gobi)
Wow! What a delightful flavor combination - lentils and cabbage mixed with flavorful Indian spices. This is a simple dish that is satisfying on a cold or warm day. Served over quinoa it provides plenty of substance to keep the tummy and taste buds happy.
Course Main Dish
Cuisine Indian
Servings
Ingredients
Course Main Dish
Cuisine Indian
Servings
Ingredients
Instructions
  1. Cook the lentils, according to package directions, adding the turmeric and ½ tsp salt towards the end of cooking.
  2. Place vegetable oil and ghee in a large frying pan and set to medium high heat. Add onion, cabbage, and chilies. Cook until slightly browned (about 15 minutes). Stir in cumin, garlic, and salt until well blended.
  3. Add the precooked lentils, tomato, and ginger and cook until heated through. Serve with cilantro garnish over rice or quinoa.
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Braised Cabbage

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Braised Cabbage
This is an old family recipe that I remember my grandmother making in the fall using cabbage from the garden. We called it sweet-sour cabbage. My grandmother always used red cabbage but green cabbage would work fine too. This dish can be eaten warm but it is best when refrigerated overnight and eaten cold.
Course Side Dish
Cuisine Polish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine Polish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. In a large frying pan heat the olive oil and add the sliced onions. Cook a few minutes until onions are soft. Add sliced cabbage and mix well.
  2. In a small bowl combine the remaining ingredients. Add mixture to cabbage and sauté until cabbage is soft and tender. Serve hot or refrigerate overnight and serve cold.
Recipe Notes

Cutting equipment can make chopping much easier.  These items were reviewed and recommended by Cook's Illustrated.

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