Cabbage Dhall

Sift through the dried dhall to remove stones or blemished pieces. Rinse thoroughly & place in a bowl/dish with water to soak for about 30 minutes. This will make the cooking process easier.

In the time being, chop up the cabbage into long pieces.

Place chopped cabbage into a bowl/dish & rinse.

Next, add boiled water to the cabbage as this kills the gas in the cabbage. Set aside.

Once the dhall has soaked, rinse & add in clean water. Place the pot on the stove.

Bring dhall to a boil, adding 1 teaspoon turmeric powder & a drop of cooking oil to the boiling dhall.

Add boiled water a little at a time when the water dries out.

The dhall is cooked when it is soft & creamy. Set boiled dhall aside.

Chop the onions & set aside.

Chop tomatoes & set aside.

Chop garlic & set aside.

Drop in the onions, jeera seeds, garlic cloves, curry leaves & thyme (optional). Break the dried chillies in halves & also add to the pot.

Add in a teaspoon of turmeric powder to the pot along with the chilli powder.

Mix & sauté for about 2 minutes until onions are translucent.

Drop in the tomatoes.

Mix well & simmer for about 10 minutes until tomatoes are cooked. Add a little water if it sticks to the surface of the pot.

Next, add in the cabbage, discarding of the water it had been resting in.

Add a little water, stir & allow the cabbage to cook until soft.

When the cabbage is cooked, drop in the boiled pea dhall.

Combine well.

Stir in the butter & salt to taste.

Add in a little fresh dhania (coriander).

Mix well & allow the dhall to cook with the spices about 5 minutes to infuse the flavour.

Garnish with more fresh dhania (coriander).

Serve this Cabbage Dhall as is or with bread, roti or rice.

I have served mine over plain white rice.