• 200g red split lentils
• 1 litre water
• half teaspoon ground turmeric
• vegetable oil
• 1 teaspoon whole cumin seeds
• 4 cloves garlic, finely chopped
• 1 onion, finely chopped
• 250g finely chopped cabbage
• dried flaked chillies
• tomato puree
• half teaspoon dried ginger

Boil the lentils in the water, removing scum and add the turmeric. Cover and simmer gently until tender. Meanwhile, heat the oil in a pan and sizzle the cumin seeds. Add the garlic and onion, cabbage & chillies. Fry until cabbage starts to crisp. Add salt if you want. When the lentils are cooked, add the tomato puree and ginger and the cabbage mix. Simmer for 2-3 minutes and serve with brown basmati rice.