Description Edit

You can also use red or yellow lentils, which require less cooking time

Ingredients Edit

Directions Edit

  1. Place the lentils in a medium pan, cover with water, bring to the boil and simmer, uncovered, for about 20 minutes or until tender.
  2. Drain well.
  3. Heat the ghee in a large pan; add the onion and ginger and cook over medium heat until deep brown.
  4. Add the potato and tomato, and cook for 5 minutes, then add the coriander, cumin, turmeric, chile and coconut and cook for another 2 to 3 minutes.
  5. Add the drained lentils and the water and bring to the boil.
  6. Simmer until the lentils and potato begin to break up.
  7. Add the tamarind and cabbage.
  8. Cook until the cabbage is soft.
  9. Season with black pepper to taste.
  10. Serve with chopped coriander or mint as garnish, if desired, and chapattis.

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