Lentil Dhal with Burnt Cabbage Fry

Ingredients

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Method

1. Heat a tbs of coconut oil in a pan over medium heat. Add the ginger and garlic, season with salt and fry for 1–2 minutes.
2. Drain and rinse the split peas and add them to the pan along with the turmeric, cardamom and chilli.
3. Add 2½ cups of water and simmer gently with a lid on. Simmer for around 45 minutes, stirring occasionally. Cook until soft.
4. To make the flavoured oil, add the coconut oil, mustard seeds, cardamom, chillies and curry leaves to a small saucepan. Heat gently until fragrant. Remove from the heat and set aside.
5. To make the cabbage and cauliflower, add the cabbage to a hot, dry, heavy-based pan to char slightly. Cover and cook for around 5 minutes. Remove the cabbage from the pan and set aside.
6. Repeat this process with the cauliflower. Add the cabbage back to the pan.
7. Stir through half of the flavoured oil and some more fresh curry leaves. Season generously with salt, take off the heat and cover.
8. When the dal is soft, stir through the rest of the flavoured oil. Serve with rice or flatbreads.