1 cup basmati rice, washed and soaked for ½ hour.
Some cabbage cut up small (A savoy or pointy cabbage gives tasty results)
Mustard seeds, cumin seeds
Dried Mixed Herbs (optional)
A little salt
1 cup water or stock
Take some oil in a deep saucepan and heat it.
Add some mustard seeds and cumin seeds and wait for them to jump.
At this point at the cabbage and stir with the seeds using a wooden spoon.
Add a pinch of mixed herbs if required and Keep the heat to medium.
Drain the rice and add it to the hot cabbage mix.
(It will be quite wet but this is no problem)
Continue to stir in the heat.
After a few minutes it should 'feel ready' for you to add the water or stock.
Stir, and bring up the heat again, turn down to simmer and cover it.
Continue for 10 minutes, then open and give a quick stir.
Cover it, then turn up the heat again until it steams up.
Then turn the heat off and leave it to sweat.
The rice should be fluffy and ready to eat.
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For the Dahl
A cup of yellow or red dahl, cooked earlier. A pressure cooker is ideal for this.
Garlic cloves to taste (we use three or four)
Some ginger, chopped
1 green chilli, chopped
Madras Curry Powder (optional)
Again, heat some oil and put in mustard seeds and cumin seeds.
When they begin to jump, add the chopped onion, chilli and ginger and cook.
Madras Curry Powder may be added (or omitted) as desired.
When soft, pour in the cooked dahl - this one has some cooked carrot in it.
Stir and allow the sambhar to settle for a few minutes.
Serve with green vegetable of choice, or a salad.