Dal and Rice With Spicy Fried Cabbage

Total Time
Prep 5 mins
Cook 20 mins

I've been reading books by Chitra Banerjee Divakaruni and giving myself Indian food cravings, so I went to the cupboard and came up with this easy, yummy dish. Warning: this is fairly spicy (but not burn-your-tongue-out spicy). If you like it less spicy, reduce the amounts of seasoning and garlic dramatically. Substitute vegetable broth for chicken broth to make it vegan.

Ingredients Nutrition


  1. In a saucepan over medium-high heat, saute garlic and onion in just enough oil to cover bottom of the pan scantily.
  2. When onion begins to turn clear, add garam masala, curry, turmeric, cinnamon, and cloves; saute a minute or two more, until well mixed.
  3. Add carrot, tomatoes, chicken broth, dal (lentils), rice, and water, and stir well.
  4. Reduce heat to low; cover and cook 20-30 minutes, until dal and rice are soft and liquid is absorbed.
  5. Add salt and pepper to taste.
  6. Just before serving, heat enough oil to cover bottom of pan in a wok or large frying pan until very hot.
  7. When oil is very hot, fry cumin and chili powder for a few seconds, then add cabbage and sugar, and stir-fry for 1-2 minutes, until wilted.
  8. Serve dal and rice mounded on a plate with fried cabbage on top.
Most Helpful

We had this for dinner tonight but I'm sorry it was not half as good as I had imagined it would be. I did tone down the spices and I'm wondering if it was because of that that the taste was pretty ordinary. I may try this again.

Charishma_Ramchandani January 21, 2006

I liked this very much--in fact, more than I anticipated. The combination of the stir fried cabbage--very sweet and crispy--with the lentil mixture--very soft and spicy--was lovely. However, I found that the amounts of liquid called for in the recipe are inadequate to allow for softening/cooking of the rice and lentils.

Chef Kate December 10, 2005