Green Cabbage
with Lentils

SERVES 6

2 tablespoons vegetable oil
1 ½ teaspoons cumin seeds
2 tablespoons dried curry leaves
1 tablespoon fresh ginger, minced
1 tablespoon fresh garlic, minced
2 fresh green chilies, minced
1 teaspoon ground coriander
1 small head green cabbage (about 1½ pounds),
fi nely shredded
1 cup dried lentils washed and cooked
Salt to taste
½ cup fi nely fresh cilantro, including soft stems,
chopped
¼ teaspoon garam masala

Heat the oil in a large saucepan over medium-high heat and add the cumin seeds, and curry leaves, they should sizzle upon contact with the hot oil. Quickly add the ginger, garlic, green chili, coriander and cook, stirring, about 2 minutes.

Add the cabbage, and salt, cover the pan and cook, stirring as needed, over medium- high heat for first 2 to 3 minutes and then over medium-low heat until the cabbage is tender, about 10 minutes.

Mix in the cooked lentil and cilantro during the last 5 minutes of cooking. Transfer to a serving bowl, sprinkle the garam masala on top, and serve.