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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pick over, wash, and drain the lentils. | 2. In a heavy-bottomed pot, bring the lentils and water to a boil, skimming off any scum that rises to the top. Stir in the turmeric. Cover pot, with lid slightly ajar, and simmer over low heat for 1 1/4 hours, stirring occasionally. | 3. While the lentils are cooking, heat the oil in a frying pan over medium heat. Add the cumin seeds and cook for 3 to 4 seconds, then add the garlic. Once the garlic pieces start to brown, add the onion, cabbage and green chilies. Cook the cabbage mixture, stirring often, until it starts to brown. Stir in 1/4 teaspoon salt. Turn off the heat. | 4. After the lentils have cooked for 1 1/4 hours, add and stir in the tomato, the ginger, and 1 1/4 teaspoon salt. Cover and continue to cook for 10 minutes. Add the cabbage mixture. Stir to mix and allow to simmer uncovered for a few minutes to reheat the cabbage. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red lentil	1 1/4	cups	split	859.2	151.44	57.38399999999999	5.207999999999999
water	5	cups		0.0	0.0	0.0	0.0
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
vegetable oil	5	tablespoons		586.16	0.0	0.0	68.0
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
garlic clove	2 -4		peeled chopped	-	-	-	-
onion	1		peeled cut	44.0	10.274000000000001	1.21	0.11
cabbage	1/2		cored shredded	11.125	2.5810000000000004	0.5696	0.0445
hot green chili pepper	1 -2		seeded sliced	-	-	-	-
salt	1 1/2	1/2		-	-	-	-
tomato	1		peeled	28.29	6.273	1.476	0.24600000000000002
ginger	1/2	teaspoon	peeled grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.