Ingredients
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6 -8 tablespoons oil, divided (I use grapeseed oil)
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10 cloves garlic, minced
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1 onion, chopped
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4 tablespoons garam masala
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1/2 tablespoon curry powder
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1 tablespoon turmeric
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2 teaspoons ginger powder
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1/4 teaspoon cinnamon
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1/4 teaspoon ground cloves
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1 (14 1/2 ounce) can diced tomatoes
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1 (14 1/2 ounce) can chicken broth
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3/4 lb masoor dal, cleaned and washed (red split lentils)
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1 cup white rice
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1/2 cup water
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1 head green cabbage, rinsed,core removed,and chopped
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2 teaspoons cumin powder
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3 tablespoons dark chili powder
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1/4 teaspoon sugar
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1 carrot, peeled and diced
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salt & fresh ground pepper
Instructions
- 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.