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Ingredients :
1/2 cup red
lentils
1 medium onion,
chopped finely
1/2 teaspoon
fresh ginger, grated
1 large potato,
cut into small cubes
2 tablespoons
ghee
2 large
tomatoes, chopped
2 teaspoons
ground cilantro
1 teaspoon
ground cumin
1/2 teaspoon ground turmeric
1 teaspoon chili flakes
2 tablespoons desiccated coconut
4 cups water
1-2 teaspoons tamarind concentrate
150 g finely shredded cabbage
1 tablespoon chopped fresh cilantro leaves
Method :
Cover the lentils in a pan with water and
bring to the boil. Simmer uncovered for about 20 minutes or until the
lentils are tender. Drain well. Heat a pan with ghee and add the ginger
and onion. Cook over moderate heat until deep brown. Add the potato and tomato, and cook for 5 minutes, then add the
cilantro, cumin, turmeric, chili and coconut and cook for another 2 to
3 minutes Add the drained lentils and the water and bring to the boil. Simmer until the lentils and potato begin to break up. Add the tamarind and cabbage. Cook until the cabbage is soft. Season with black pepper to taste.
Serve with chopped cilantro or mint as garnish, if desired, and
chapattis.
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