This dal is soft, gentle, and soothing. It’s not fancy, just simple. And I love the colours.

Cabbage is the one vegetable we have in abundance in the garden. Did you know that after you pick the head of the cabbage, if you put a criss-cross in the top of the stem, you will have three more small cabbages growing?

How wonderful is that?

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He looks more like a mystical, fairy, green creature visiting my garden. 

A SIMPLE YELLOW DAL WITH GREEN BEANS & CABBAGE

serves 2

ingredients 

½ cup toor dal (yellow lentils)

3 cups water

½ tsp turmeric powder

handful of green beans/snow peas, roughly chopped

handful of cabbage, sliced into chunks

1 Tbsp ghee

1 tsp cumin seeds

1 whole red chilli, optional

fresh coriander

1 tsp salt

preparation 

  1. Wash the toor dal in several water changes (remember to keep this for the garden.)
  2. Combine the dal, water, and turmeric in a heavy-bottomed pot (or, if using a pressure cooker, for three whistles). Simmer, uncovered, until the dal has broken down and is soft. You may need to add more water.
  3. Add the beans and cabbage and simmer for 10 mins until they soften but are still quite firm and retain their vibrant colour.
  4. To finish the dish, heat a little ghee or oil, add the cumin seeds and chilli, fry for about 30 seconds, and then pour into the dal.
  5. Add salt to taste and finely chopped coriander. For more flavour, fresh lemon juice can be added.

Because this dal is very soft and gentle in taste, it perfectly complements the colourful and vibrant flavour of this tofu capsicum subzi.

Goodness shared from Stacey