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Peppery and garlicky whole pink lentils with roasted red cabbage

This masoor dal recipe, has no onions or tomatoes. Leading aromatics are curry leaves and garlic. Topped with roasted red cabbage.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 4


  • InstantPot


  • 2 cups Whole Masoor dal
  • 2 cups Red Cabbage
  • 10 pods Garlic
  • 1 tsp Pepper Powder
  • 1 tsp Curry powder
  • pinch Turmeric powder

To Season -

  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tbsp Curry leaves


  • Cook the masoor dal with salt and turmeric powder in InstantPot (cooking time 8 minutes) or in a pressure cooker, ensuring the dal is cooked but still has a firm bite 
  • Meanwhile - in a cookie sheet, mix the cabbage, garlic and pepper powder with a drizzle of oil
  • Roast at 425 degree hot oven until the red cabbage turns light brown and crisped up (about 15 - 20 minutes) 
  • Prepare a seasoning (tadka) - with oil, mustard seeds, jeera seeds and curry leaves 
  • Add the seasoning and roasted red cabbage to the dal and mix 
  • Top it with curry powder and serve immediately while the cabbage is still crunchy
  • Enjoy with hot naan or roti. Works with thick chips as a dip as well.