Cabbage Sabzi with Spiced Lentil Dal

Finely 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.

In 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.

Heat 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.

Add 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.

In 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.

Pour 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.

Check 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.