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.
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Ingredients
- 1/2 tsp ground turmeric
- 3 TBS vegetable oil
- 2 TBS ghee or butter
- 1 medium onion chopped
- 1/2 pound cabbage cored and finely shredded or chopped
- 1 to 2 fresh hot green chilies finely sliced
- 1 tsp ground cumin
- 2 to 4 cloves garlic grated or finely chopped
- 1 tsp salt
- 1 medium tomato finely chopped
- 1/2 tsp peeled finely grated fresh ginger
Ingredients
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Instructions
- 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.
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