Ingredients:

• 1/2 cup – brown lentils
• 1 litre – water
• 1 – medium onion, finely chopped
• 1/2 tsp – grated Ginger
• 2 tbsp – Ghee or oil
• 1 – large potato, cut into small dice
• 2 – large tomatoes, chopped
• 2 tsp – ground coriander
• 1 tsp – ground cumin
• 1/2 tsp – Turmeric
• 1/2 tsp – chilli powder
• 2 tbsp – desiccated Coconut
• 1-3 tsp – Tamarind concentrate
• 150 g – finely shredded Cabbage
• 1 tbsp – chopped coriander or Mint leaves

Method:

1. Cook lentils in water for about 20 minutes until tender.
2. Drain well.
3. Cook the onion and ginger in the ghee until deep brown.
4. Add potato and tomatoes and cook for 5 minutes, then add spices and coconut and cook for another 2-3 minutes.
5. Add the lentils with 1 litre water and pepper and bring to a boil.
6. Simmer until the lentils and potatoes are beginning to break up.
7. Add tamarind to taste as well as the shredded cabbage.
8. Cook until softened.
9. Serve with chopped coriander or mint leaves as a garnish.

Recipe courtesy of Meena