Red Lentil and Cabbage Appetizer with Cumin

6 servings

35 minutes

The red lentil and cabbage appetizer with cumin is a fragrant dish of Indian cuisine that combines the tender texture of lentils with the spicy note of cumin and the light crunchiness of cabbage. This dish is rooted in Indian gastronomic traditions where spices play a key role. Golden turmeric gives the lentils a warm hue, while sautéed garlic and onion reveal depth of flavor. Spicy chili adds zest, and fresh ginger provides a mild spiciness. It can be served as an independent appetizer or as an accompaniment to rice and flatbreads. It pairs especially well with a cooling yogurt sauce that softens the fiery character of the dish. The appetizer is ideal for those seeking a balance between rich flavor and health benefits, as lentils are high in protein and cabbage adds freshness.

Energy value per serving

• Calories: 272.1
• Proteins: 8.8g
• Fats: 15.6g
• Carbohydrates: 22.9g

Ingredients

• Red lentils: 200 g
• Water: 1.2 l
• Turmeric: 0.5 tsp
• Cumin seeds (jeera): 1 tsp
• Vegetable oil: 5 tbsp
• Garlic: 3 clove
• Onion: 1 head
• White cabbage: 230 g
• Green chili pepper: 2 pc
• Salt: 1.5 tsp
• Tomatoes: 1 pc
• Grated ginger: 0.5 tsp

Cooking steps

1. Put lentils in a pot with water and bring to a boil. Remove the foam. Add turmeric and mix well. Reduce heat, cover with a lid leaving a small gap, and cook lentils for 1 hour 15 minutes, stirring every 30 minutes.

   Required ingredients:

   • Red lentils: 200 g
   • Water: 1.2 l
   • Turmeric: 0.5 teaspoon

2. While the lentils are cooking, heat vegetable oil in a pan over medium heat. Add cumin seeds and leave for 3-4 seconds. Add minced garlic and let it brown slightly. Then add finely chopped onion, thinly sliced cabbage, and minced chilies. Mix well and fry for about 10 minutes until the cabbage is browned and slightly crispy. Add 0.5 teaspoons of salt and turn off the heat.

   Required ingredients:

   • Vegetable oil: 5 tablespoon
   • Cumin seeds (jeera): 1 teaspoon
   • Garlic: 3 cloves
   • Onion: 1 head
   • White cabbage: 230 g
   • Green chili pepper: 2 pieces
   • Salt: 1.5 teaspoon

3. Add 1.25 teaspoons of salt, finely chopped tomato, and ginger to the cooked lentils. Mix well, cover, and cook for another 10 minutes. Then add the cabbage and oil from the pan and bring to a boil. Heat for 2-3 minutes without covering, and serve.

   Required ingredients:

   • Salt: 1.5 teaspoon
   • Tomatoes: 1 piece
   • Grated ginger: 0.5 teaspoon
   • White cabbage: 230 g
   • Vegetable oil: 5 tablespoon