LENTIL DHAL W/ BURNT CABBAGE FRY

This is flavourful, vegan comfort food in fine form. Robust and plentiful; this is the perfect meal to share with friends or the family on a cold night. 

Prep 00:20 plus soaking time 

Cook 01:00

Serves 4

Capable Cooks

Ingredients 

Dhal

1 cup split peas (chana dal), soaked in water for 2-3 hours

1 inch piece fresh ginger, finely sliced 

5 cloves garlic, finely sliced 

1 Tbsp coconut oil

1/2 tsp turmeric powder 

2 green cardamom pods

2 dried red chillies, torn

2 1/2 cups water

Flavoured oil (Tadka)

3 Tbsp coconut oil 

1 Tbsp brown mustard seeds 

1 Tbsp yellow mustard seeds 

4 green cardamom pods 

3 dried red chillies, torn 

Handful fresh curry leaves 

Cabbage Fry

1 small white cabbage, core removed and roughly shredded  

1/2 small cauliflower, sliced 

Rice or flatbreads to serve

Method

Step 1. Heat a tablespoon of coconut oil in a pan. Add the ginger and garlic, season with salt and fry for 1-2 minutes. 

Step 2. Drain and rinse the split peas and add them to the pan along with the turmeric, cardamom and chilli.

Step 3. Add 2 1/2 cups of water and simmer gently with a lid on. Simmer for around 45 minutes, stirring occasionally. Cook until soft.

Step 4. To make the flavoured oil, add the coconut oil, mustard seeds, cardamom, chillies and curry leaves to a small saucepan. Heat gently until fragrant. Remove from the heat and set aside. 

Step 5. To make the cabbage and cauliflower, add the cabbage to a hot, dry, heavy-based pan to char slightly. Cover and cook for around 5 minutes. Remove the cabbage from the pan and set aside. Repeat this process with the cauliflower. Add the cabbage back to the pan.

Step 5. Stir through half of the flavoured oil and some more fresh curry leaves. Season generously with salt, take off the heat and cover. 

Step 6. When the dal is soft, stir through the rest of the flavoured oil. Serve with rice or flatbreads.