Red Lentil Stew

Ingredients:

• 1 ¼ c (200g) red split lentils (masoor dal), washed and drained
• 5 c water
• ½ t ground turmeric
• 5 T vegetable oil
• 1 t whole cumin seeds
• 2-4 cloves garlic, minced
• 1 medium onion, sliced
• ½ (225g) shredded cabbage
• 1-2 hot green chillies
• 1 ½ t salt
• 1 medium tomato, chopped
• ½ t ginger, minced

Boil lentils in 5 cups water. Remove any foam/scum that collects on top. Add turmeric and stir to mix. Cover, leaving the lid slightly ajar, turn heat down to low and simmer gently for 1 hour and 15 minutes (just use medium heat if you don't min the stew being mushy. It will be done in 45 min). Stir a few times.

Heat oil in a pan over a medium fire. Put cumin seed, and let sizzle for 3-4 seconds. Put in garlic. As soon as garlic browns, put in onion, cabbage, green chillies. Stir fry cabbage mixture for about 10 minutes, or until crispy. Add ¼ t salt to mixture and stir it in.

When lentils are cooked, add 1 ¼ t salt, the tomato and ginger to the pot. Cook covered for 10mins. Add cabbage mixture. Stir to mix and bring to a simmer. Simmer, uncovered, 2-3 minutes or until cabbage is heated thoroughly.