Food Is Not Your Enemy


Red Split Lentils with Cabbage
July 2, 2010, 1:25 pm
Filed under: Beans, Recipes, Vegetables | Tags: , ,

It’s been a while since I’ve posted a recipe; here’s one, for an Indian dish, that’s in very regular rotation in my house and which my kids particularly love. A couple of modifications: I use just 1/2 a jalapeno rather than the 1-2 that the recipe calls for so that the dish is relatively mild. And rather than fresh tomato, I use diced tomatoes from a box (Pomi brand is nice). I serve this over brown basmati rice.

Serves 4 to 6

200 g (7 oz.) red split lentils, picked over, washed and drained

1.2 liters (2 pints) water

1/2 teaspoon ground turmeric

5 tablespoons vegetable oil

1 teaspoon cumin seeds

2 to 4 cloves garlic, peeled and finely chopped

3 oz. onions, peeled and cut into fine slices

225 g (8 oz.) cored and finely shredded cabbage

1 to 2 fresh, hot green chilies, finely sliced

1 1/2 teaspoons salt

4 oz. tomatoes, peeled and finely chopped

1/2 teaspoon peeled, finely grated fresh ginger

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, leaving the lid very slightly ajar, turn heat down to low, and simmer gently for 1 1/4 hours. Stir a few times during the last 30 minutes.

When the lentils cook, heat the oil in a 20 to 23 centimeter (8 to 9 inch) frying pan over medium heat. When hot, put in the cumin seeds. Let them sizzle for 3 to 4 seconds. Now put in the garlic. As soon as the garlic pieces begin to brown, put in the onion, cabbage and green chilies. Stir and fry the cabbage mixture for about 10 minutes or until it begins to brown and turn slightly crisp. Stir in 1/4 teaspoon of the salt. Turn off the heat under the frying pan.

When the lentils have cooked for 1 1/4 hours, add the remaining 1 1/4 teaspoon salt, the tomato and ginger to the pot. Stir to mix. Cover and cook 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 for 2 to 3 minutes or until the cabbage is heated through.

Recipe from “Madhur Jaffrey’s Indian Cooking”

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