Lentil, Cabbage and Tomato Dal

Recipe by -Sylvie-
READY IN: 1hr 25mins




  • Rinse the toovar dal well with plenty of hot water.
  • Place water, tumeric and dal into a pan and bring to a boil.
  • Reduce heat and simmer for approximately 45 minutes. It should become very soft. (If you're using split peas or red lentils, this time might need adjusting.).
  • Add the tomatoes and curry leaves to the pan and set aside.
  • In another pan heat the olive oil. Add the mustard seeds and cook for a few seconds before adding the fenugreek and the curry powder.
  • Now add the cabbage and onion. Cover and cook on a low heat for approximately 5 minutes.
  • Now combine the contents of both pans and simmer for 20 more minutes, or until all vegetables are tender, over a low heat.
  • Stir in lemon juice and season to taste.
  • Serve topped with fresh corriander, either on it's own, over rice or with some roti. If you serve it with rice it'll be enough for four to five people.