Mixed vegetable curry

Ingredients

Lentils, dried, 100 g, yellow variety, washed and drained
Garlic, 5 clove(s), peeled and left whole
Green chilli, 1 chili(s), halved lengthwise
Ground turmeric, 1 teaspoon(s)
Tomato, 2 medium, ripe, diced
Tap water, 750 ml, 3 cups
Tamarind, raw, 10 g, mashed in 1 cup of water and strained to obtain juice
White cabbage, 500 g, approx. half a cabbage, sliced thinly
Green peas, 2 cup(s)
Chilli powder, 0.5 teaspoon(s)
Ground cumin, 1 teaspoon(s)
Table salt, 1 pinch(s)
White sugar, granulated, 0.5 teaspoon(s)
Vegetable oil blend, 1 teaspoon(s)
Mustard seed, yellow, 1 teaspoon(s)
Dried chillies, 2 chilli(s), deseeded and cut into short lengths
Onion, any type, 1 medium, thinly sliced
Curry leaves, 2 leaf(s)

Cooking instructions

Place lentils, garlic, chilli, turmeric, tomato and water in a large non-stick pot and bring to the boil. Reduced heat to medium and simmer uncovered for 20 minutes, stirring constantly until lentils become very soft.

Add the tamarind juice, cabbage, peas, chilli, cumin, salt and sugar, mix well and simmer for another 5 minutes.

Meanwhile, heat the oil in a non-stick pan over medium heat and stir-fry the mustard seeds and dry chilli for 1-2 minutes until mustard seeds stop crackling.

Add the onion and curry leaves and stir-fry until onion has browned. Remove from the heat, add to the curry and continue to simmer for 5 minutes.

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