In India and Southeast Asia dhal, a spiced puree of lentils or beans may be an accompaniment or, as here, the focus of a meal. Serve it with rice to improve the quality of protein in the lentils.
ingredients
serves 4
1 1/2 cups split red lentils, cleaned of grit, rinsed and drained
2 shallots, peeled
1 bay leaf
1 1/4 pints water
1 tablespoon olive oil
2 level teaspoons peeled and chopped root ginger
2 small onions, peeled and chopped
1 level teaspoon medium curry powder
1 large cooking apple, peeled, cored and chopped
2 tablespoons corn oil
1 clove garlic, peeled and crushed
1 level teaspoon cumin seeds
1/2 level teaspoon cilantro seeds
1 1/2 pound cabbage, trimmed and shredded
1 tablespoon lemon juice
Freshly ground black pepper
cilantro sprigs to garnish
method
1. Put the lentils, shallots, bay leaf and water into a saucepan and bring to the boil. Skim off any scum that rises, then reduce the heat and simmer, uncovered, for about 25 minutes, or until the lentils are tender and the water has been absorbed. Add a little more boiling water during cooking if the lentils become dry.
2. Meanwhile, heat the olive oil in a small saucepan and cook the ginger and half the chopped onions in it over a moderate heat for about 5 minutes, until tender. Stir in the curry powder and apple. Cover and cook gently for 5 minutes, stirring occasionally, until the apple is tender. Take off the heat and set aside.
3. Heat the corn oil in a saucepan and cook the remaining onion and the garlic in it over a moderate heat for 2 - 3 minutes. Sprinkle in the cumin and cilantro seeds and cook for 30 seconds. Mix in the cabbage and stir-fry for 2 - 3 minutes, until wilted. Cover and cook slowly for 5 minutes, until just softened.
4. When the lentils are cooked, remove the shallot and bay leaf. Beat the lentils with a wooden spoon to form a puree. Mix in the onion and apple mixture and the lemon juice, and season with pepper. Turn the cabbage onto a warm serving plate, make a well in the centre, spoon in the dhal and garnish with cilantro.
Boiled basmati rice flavoured with cloves is the best accompaniment to this spicy Indian dish.
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