Green cabbage with lentils
While growing up in southern India, this was easily one of the simplest comfort foods in my family. Homey, easy to make, and quicker to serve, my version uses most of the traditional ingredients that my family used when making this dish. And fortunately all of them can be found at your local grocer’s. I like to keep the cabbage for a minimal time on the heat so that it retains its crunchiness. For truly no-hassle, easy-to-make dinner or lunch fare, serve this with any of the rice dishes and Spicy Red Lentils.
– 1 cup (180 g) dried lentils; 2 tablespoons oil
– 1¼ teaspoons cumin seeds; 8 fresh curry leaves
– 1 tablespoon peeled and minced fresh ginger; 1 tablespoon minced garlic
– 2 fresh green chili peppers, deseeded and minced; 1 teaspoon ground coriander
– 1 small head green cabbage (about 1¼ lbs/600 g), finely shredded
– Salt, to taste; ¼ teaspoon garam masala
– ½ cup (10 g) fresh coriander leaves (cilantro), including soft stems, chopped.
Wash the lentils and add them to a pot of boiling water. Cook until soft, about 12 to 15 minutes. Make sure it does not get too soft and mushy.
Heat the oil in a large saucepan over medium-high heat and add the cumin seeds and curry leaves; they should sizzle upon contact with the hot oil. Quickly add the ginger, garlic, green chili peppers and ground coriander, and cook, stirring, about 2 minutes.
Add the cabbage and salt, cover the pan, and cook, stirring as needed over medium-high heat for 2 to 3 minutes. Then reduce the heat to medium-low heat and cook until the cabbage is tender, about 10 minutes.
Mix in the cooked lentils and fresh coriander during the last 5 minutes of cooking. Transfer to a serving bowl, sprinkle the garam masala on top, and serve.
Food: Green Cabbage With Lentils