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Cabbage Sabzi with Spiced Lentil Dal
dinnervegetarianIndian

Cabbage Sabzi with Spiced Lentil Dal

30 min 4 servings

A hearty and nutritious Indian-inspired dinner featuring Cabbage Sabzi, a dry vegetable curry from Gujarat, paired with a protein-rich Spiced Lentil Dal. This meal is low in glycemic load, high in fiber, and packed with essential vitamins and minerals.

Ingredients

  • 1 whole medium cabbage
  • 1 cup red lentils
  • 1 medium onion
  • 2 cloves garlic
  • 1 inch ginger
  • 1 medium tomato
  • 3 cups water
  • 0.5 tsp turmeric
  • 1 tsp salt
  • 3 tbsp mustard oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 whole dried red chilies
  • 1 medium cabbage
  • 1 tsp coriander powder
  • 2 tbsp olive oil
  • 1 tsp cumin powder
  • 0.5 tsp garam masala
  • 2 tbsp fresh coriander

Instructions

  1. 1Finely chop the cabbage, dice the onion, mince the garlic and ginger, and chop the tomato. Rinse the red lentils under cold water until the water runs clear.
  2. 2In a medium pot, combine rinsed lentils with water, turmeric, and salt. Bring to a boil over medium-high heat, then reduce to a simmer at 100°C for 20-25 minutes, stirring occasionally, until lentils are soft and mushy.
  3. 3Heat mustard oil in a large pan over medium heat at 180°C until it shimmers. Add mustard and cumin seeds, waiting 30-60 seconds until they splutter, then add dried red chilies and stir for 10 seconds until fragrant.
  4. 4Add chopped cabbage to the pan, stirring well to coat with the spiced oil. Sprinkle in turmeric, coriander powder, and salt, mixing thoroughly. Cover and cook on medium-low heat at 120°C for 8-10 minutes, stirring every 2-3 minutes, until cabbage is tender but retains a slight crunch.
  5. 5In a small pan, heat olive oil over medium heat at 160°C. Add diced onion, sautéing for 3-4 minutes until golden. Stir in minced garlic and ginger, cooking for 1 minute until aromatic, then add chopped tomato, cumin powder, and garam masala, cooking for 2-3 minutes until tomatoes soften into a paste.
  6. 6Pour the prepared tempering into the cooked lentils, stirring well to combine. Simmer on low heat at 90°C for 5 minutes to meld the flavors, adjusting consistency with a little water if too thick—aim for a creamy texture.
  7. 7Check the cabbage for tenderness—it should be soft but not mushy. Turn off the heat for both dishes. Garnish the Cabbage Sabzi and Spiced Lentil Dal with freshly chopped coriander just before serving.

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