Red Split Lentils with Cabbage Masoor Dal Aur Band Gobi
Transform your kitchen into a haven of bold, comforting flavors with Red Split Lentils with Cabbage (Masoor Dal Aur Band Gobi), a wholesome and aromatic Indian dish that's as nutritious as it is delicious. This vibrant recipe combines the earthy richness of red split lentils with the subtle sweetness of sautéed cabbage, all infused with a medley of warming spices like turmeric, cumin, and garam masala. Enhanced by the tangy sweetness of fresh tomatoes and the zing of ginger and garlic, this protein-packed dal is perfect for cozy family dinners or meal prep. Serve it over steamed basmati rice or with soft flatbreads to soak up the flavorful sauce, and garnish with fresh cilantro and a splash of lemon for a refreshing citrus lift. Quick to prepare and simmered to perfection in just 30 minutes, this vegetarian staple is a comforting blend of health, flavor, and tradition.
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Recipe Information
Ingredients
- 1 cup Red split lentils (masoor dal)
- 2 cups Cabbage (shredded)
- 1 medium Onion (finely chopped)
- 2 medium Tomato (pureed or finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 Green chili (finely chopped, optional)
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder (optional, adjust to taste)
- 0.5 teaspoon Garam masala
- 2 tablespoons Vegetable oil or ghee
- 3 cups Water
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 teaspoon Lemon juice (optional, for garnish)
Instructions
Rinse the red split lentils thoroughly in cold water until the water runs clear, then soak them for 10 minutes while prepping the other ingredients.
Heat oil or ghee in a large pan or pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic, grated ginger, and green chili (if using). Cook for another 1-2 minutes.
Add the turmeric powder, ground coriander, and red chili powder (if using). Stir well to combine.
Mix in the tomatoes and cook for 5-7 minutes, stirring occasionally, until the oil separates and the mixture thickens.
Drain the soaked lentils and add them to the pot along with the salt and water. Stir well, bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes.
While the lentils are cooking, heat a small pan with 1 tablespoon of oil or ghee over medium heat. Add the shredded cabbage and sauté for 5-7 minutes until it begins to soften but still has a slight crunch.
Once the lentils are tender, add the sautéed cabbage to the pot. Stir to combine and cook for another 5 minutes to let the flavors meld.
Sprinkle in the garam masala and adjust the seasoning with more salt if needed. Turn off the heat.
Garnish with fresh cilantro and a squeeze of lemon juice (if desired). Serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
1061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 147.8 g | 54% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 11.8 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2097 mg | 45% | |
*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.
