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.
- 88.74-118.32 ml oil, divided (I use grapeseed oil)
- 10 clove garlic, minced
- 1 onion, chopped
- 59.16 ml garam masala
- 7.39 ml curry powder
- 14.79 ml turmeric
- 9.85 ml ginger powder
- 1.23 ml cinnamon
- 1.23 ml ground cloves
- 1 carrot, peeled and diced
- 411.06 g can diced tomatoes
- 411.06 g can chicken broth
- 340.19 g masoor dal, cleaned and washed (red split lentils)
- 236.59 ml white rice
- 118.29 ml water
- salt & fresh ground pepper
- 1 head green cabbage, rinsed,core removed,and chopped
- 9.85 ml cumin powder
- 44.37 ml dark chili powder
- 1.23 ml sugar
- In a saucepan over medium-high heat, saute garlic and onion in just enough oil to cover bottom of the pan scantily.
- When onion begins to turn clear, add garam masala, curry, turmeric, cinnamon, and cloves; saute a minute or two more, until well mixed.
- Add carrot, tomatoes, chicken broth, dal (lentils), rice, and water, and stir well.
- Reduce heat to low; cover and cook 20-30 minutes, until dal and rice are soft and liquid is absorbed.
- Add salt and pepper to taste.
- Just before serving, heat enough oil to cover bottom of pan in a wok or large frying pan until very hot.
- 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.
- Serve dal and rice mounded on a plate with fried cabbage on top.
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.
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.