Lentil Cabbage and Tomato Dal
Warm, nourishing, and packed with flavor, this Lentil Cabbage and Tomato Dal is a comforting Indian-inspired dish that’s perfect for cozy weeknight dinners. This recipe features protein-rich red lentils simmered to creamy perfection with aromatic turmeric and spices, paired with tender shredded cabbage and juicy tomatoes for layers of texture and flavor. A tempering of mustard seeds, garlic, and curry leaves adds a fragrant, earthy depth, while a splash of lemon juice and fresh cilantro brighten each bite. Ready in just 45 minutes, this versatile dal pairs beautifully with steamed rice, naan, or even crusty bread, making it an easy, wholesome option for vegetarians and spice lovers alike.
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Recipe Information
Ingredients
- 1 cup Red lentils (masoor dal)
- 4 cups Water
- 2 cups Cabbage, thinly shredded
- 2 medium Tomatoes, chopped
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder (optional)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 6 Curry leaves (optional)
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the red lentils under cold water until the water runs clear, then combine them with 4 cups of water in a pot. Bring to a boil and then reduce to a simmer.
Add turmeric powder and salt to the simmering lentils. Cook uncovered for 15–20 minutes, stirring occasionally, until the lentils are tender and begin to break down. Add more water if needed to maintain a soup-like consistency.
While the lentils are cooking, heat vegetable oil in a large skillet over medium heat. Add mustard seeds and let them sizzle until they start to pop, about 30 seconds.
Add the chopped onion to the skillet and sauté for 2–3 minutes until softened.
Stir in the garlic, ginger, ground cumin, coriander, and red chili powder (if using). Cook for another 30 seconds until fragrant.
Add the shredded cabbage to the skillet and sauté for 3–4 minutes until it begins to soften.
Add the chopped tomatoes and curry leaves (if using). Cook for another 4–5 minutes until the tomatoes start to break down and the mixture becomes saucy.
Transfer the cabbage-tomato mixture into the pot with the cooked lentils. Stir well to combine.
Simmer the mixture for 5 minutes, allowing the flavors to meld together. Adjust the consistency with additional water if desired.
Taste and adjust seasoning with more salt if needed. Stir in freshly chopped cilantro and lemon juice before serving.
Serve the dal hot with steamed rice, naan, or crusty bread for a hearty meal.
Nutrition Facts
Calories |
159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 508 mg | 22% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 4.8 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 495 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
