Moong Dhal (Yellow Lentils)

1 cup moong dhal (yellow or green) soaked for a few hours then drained
1/2 cup chopped white cabbage
2 large tomatoes, finely chopped
1 small carrot, grated
1 cup coconut milk
1 Tbs turmeric
1 tsp cumin seeds
1 tsp black mustard seeds
Chopped cilantro
salt to taste

In a large pot, add dhal, turmeric and 1 liter of water. Bring to a boil, then simmer for 1 hour, stirring occasionally. In a separate pan, heat 1 tbs oil with black mustard seeds and cumin seeds over medium high heat and briefly fry until they start popping. Add cabbage and fry for a few more minutes until softened and slightly browned. Add this mixture to the dahl and season with salt and pepper. Then add tomatoes, carrot and coconut milk and simmer for another 20 minutes. Garnish with cilantro.


(adapted from Simon Hopkinson’s The Vegetarian Option)