Red Lentil Dal with Cabbage

Red Lentil Dal with Cabbage

  • Servings: 6
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1 Tbsp high heat oil, such as canola or coconut
3 Tbsp butter or coconut oil
1 tsp cumin seeds
1 tsp mustard seeds
1 onion, finely chopped
3 cloves garlic, minced
2 cups red lentils
1 head cabbage, chopped into 1" lengths
1 stick cinnamon
4 dried chilies (adjust depending to your taste)
1 bay leaf
6 whole cloves
handful of curry leaves (optional)
1 tsp garam masala
salt to taste


Heat the butter and oil in a large pot over a medium-high flame. Add the cumin and mustard seeds, and cook for a minute, until they begin to pop (have the lid at the ready, to keep them from popping out of the pot). Add the onion, and saute until translucent, and beginning to pick up a few brown spots. Add the garlic, and stir for a minute. Add the lentils, cabbage, whole spices, and then add water to just barely cover. Bring to a boil, then reduce heat until it's just high enough to maintain a simmer. Simmer, stirring occasionally, until the lentils are broken down (~1 hour, although it only gets better with time, so 2 hours is better). Season with the garam masala and salt to taste.