Ingredients:

• 1 cup – split red lentils, skinned (masoor dal)
• 1 – onion, sliced thinly
• 1 – small potato, chopped
• 1 0 carrot, chopped finely
• 2 tbsp – cabbage, chopped finely
• 1 sprig – spring onion, chopped finely
• 1 – small green chilli, chopped
• 1 – small flake garlic, chopped
• 8-10 – fresh Mint leaves
• 3 cups – hot water or vegetable stock
• salt to taste
• pepper to taste
• 1 – small blob of Butter
• 1 tbsp – Olive oil

Method:

1. Heat butter in a pan.
2. Add sliced onions, potatoes and lentils and stir for a minute.
3. Transfer to a pressure cooker and add stock or water.
4. Heat for 4-5 whistles and allow steam to subside.
5. Cool and add chilli and garlic.
6. Blend well, strain and keep aside.
7. Heat oil in a pan, add carrots and stir.
8. Add cabbage and spring onion and stir fry for a few seconds.
9. Add blended lentils and bring to a boil.
10. Add salt and pepper and mix well.
11. Pour in individual bowls, garnish with mint leaves.
12. Serve piping hot.

Recipe courtesy of Saroj Kering