Cabbage and Carrot Pappu-Style Dal with Lentils
Telangana-inspired · pappu · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
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- Servings
- 4
- Prep minutes
- 15
- Cook minutes
- 24
- Total minutes
- 41
Ingredients (10)
- 250 g cabbage, thinly shredded
- 220 g carrot, thin matchsticks
- 240 g canned lentils, drained and rinsed
- 20 ml olive oil
- 100 g onion, finely chopped
- 3 g ground cumin
- 4 g ground turmeric
- 2 g fine salt, adjust after tasting
- 15 ml lemon juice
- 450 ml vegetable stock
Equipment
- deep skillet or saucepan
- knife
- cutting board
- wooden spoon
Method
1. Prepare
Prepare the cabbage and carrot as listed. Drain and rinse the canned lentils and measure the ground cumin and ground turmeric.
Guide timing: 12 minutes
2. Soften the onion
Heat the olive oil in a deep pan over medium heat. Add the onion and stir for 4 minutes until translucent, then stir in the ground cumin and ground turmeric for 30 seconds.
Guide timing: 5 minutes
3. Simmer
Add the cabbage, carrot, canned lentils and vegetable stock. Simmer gently for 19 minutes, stirring occasionally, until the cabbage and carrot are tender and the lentils are piping hot. Mash some of the lentils against the pan to thicken.
Guide timing: 19 minutes
4. Finish and serve
Turn off the heat. Stir in the lemon juice and fine salt, taste and serve hot.
Guide timing: 1 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Refrigerate leftovers promptly at 5°C or colder and reheat until piping hot.