Dal and Rice With Spicy Fried Cabbage

"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."
 
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photo by ketchupqueen photo by ketchupqueen
photo by ketchupqueen
Ready In:
25mins
Ingredients:
20
Serves:
6-8
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ingredients

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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

  1. 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.
     
  2. 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.
     
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