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.
Cook the lentils, according to package directions, adding the turmeric and ½ tsp salt towards the end of cooking.
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.
Add the precooked lentils, tomato, and ginger and cook until heated through. Serve with cilantro garnish over rice or quinoa.