Dal and Rice With Spicy Fried Cabbage
photo by ketchupqueen
- Ready In:
- 25mins
- Ingredients:
- 20
- Serves:
-
6-8
ingredients
- 6 -8 tablespoons oil, divided (I use grapeseed oil)
- 10 cloves garlic, minced
- 1 onion, chopped
- 4 tablespoons garam masala
- 1⁄2 tablespoon curry powder
- 1 tablespoon turmeric
- 2 teaspoons ginger powder
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1 carrot, peeled and diced
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (14 1/2 ounce) can chicken broth
- 3⁄4 lb masoor dal, cleaned and washed (red split lentils)
- 1 cup white rice
- 1⁄2 cup water
- salt & fresh ground pepper
- 1 head green cabbage, rinsed,core removed,and chopped
- 2 teaspoons cumin powder
- 3 tablespoons dark chili powder
- 1⁄4 teaspoon sugar
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
ketchupqueen
Tujunga, California