200gm red lentils
1.25 litres water
½ teaspoon ground turmeric
5 tablespoons vegetable oil
1 teaspoon cumin seeds
4 cloves garlic, peeled and finely chopped
1 onion, peeled and cut into fine slices
250gm cored and finely shredded cabbage
2 green chillies, finely sliced
½ tin chopped tomato
2 teaspoons peeled and finely grated fresh ginger
1 teaspoon salt
½ teaspoon black pepper
1. Put the lentils and water into a heavy pot and bring to a boil. Remove
any scum that collects at the top. Add the turmeric and stir to mix. Cover,
turn heat down to low, and simmer gently for 1 hour and 15 minutes. Stir a
few times during the last half hour.
2. While the lentils cook, heat the oil in a 25-30cm wok over a medium flame.
When hot, put in the cumin seeds. Let them sizzle for a few seconds. Now put
in the garlic.
3. As soon as the garlic pieces begin to brown, put in the onion, cabbage,
and green chillies. Stir and fry the cabbage mixture for about 10 minutes
or until it begins to brown and turn slightly crisp. Turn off the heat under
the frying pan.
4. When the lentils have cooked for 1 hour and 15 minutes, add the salt and
pepper, tomato, and ginger to the pot. Stir to mix. Cover and cook for another
10 minutes. Add the cabbage mixture and any remaining oil in the frying pan.
Stir to mix and bring to a simmer. Simmer, uncovered, 2-3 minutes or until
cabbage is heated through.