Red lentil and cabbage dal

This dal cannot be captured by a point-and-shoot camera. You will have to try this dish for yourself, or buy me an SLR for my birthday. The dal was good alone and with rice. I just ate some for lunch (yes, at 11 AM). The original recipe is from Madhur Jaffrey by way of Smitten Kitchen. red lentil and cabbage dal

1 1/4 cups red split lentils
5 cups water
1/2 TBL ground turmeric
1/2 TBL olive oil
1 tsp cumin
4 cloves garlic, minced
1 medium onion, chopped
10-12 oz (1/2 a head) cabbage, finely chopped
2 fresh jalapenos, diced
1/2-3/4 cup grape tomatoes (or other fresh tomatoes) finely chopped
1 TBL peeled, finely grated fresh ginger
1 1/2 teaspoons salt
pepper

In a large pot (or stock pot), heat the oil and sautee the the garlic, ginger and spices until fragrant. Add onions, cabbage, and jalapenos and cook for about 5 minutes. When the cabagge begins to wilt slightly, add in the lentils and water. Bring to a boil and reduce heat to medium. Add salt. Stir every 20-30 minutes to prevent sticking. Cook for an hour, or until the dal is your desire thickness.

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