Lentil & Cabbage Savoury Pan Fry

Essential

• Measuring scales
• Sieve
• Sharp knife
• tea and table spoons or equivalent for measuring quantities
• Frying pan with lid
• Saucepan with lid
• Grater

Optional

• Garlic crusher

Main Ingredients

• 7oz/200g red lentils
• 150g/5oz cabbage
• 1 red onion
• 2 tbsp gram flour
• 1 oz/30g parsley

Seasoning

• 1/2 tsp turmeric powder
• 1 tbsp cumin seeds
• 1 cubic inch/2 cubic cm ginger
• 1 garlic clove
• Salt and black pepper

For Cooking

• 1 tbsp oil

• Wash the lentils thoroughly then soak in water them for 15 minutes.
• Drain and rinse the lentils

• Boil them for 10-15 minutes until soft.
• Drain and blend into a smooth paste

1. In a mixing bowl, combine the blended lentils, chopped cabbage, onion, and parsley.
2. Add the flour, turmeric powder, grated ginger and garlic.

1. Season with salt and black pepper.
2. Mix thoroughly until you get a thick consistency. Add more flour if necessary.

1. Heat a frying pan over medium heat and add the oil and cumin seeds.
2. Let the cumin seeds sizzle for about 30 seconds to release their aroma.
3. Pour in the lentils and spread it evenly in the pan.

1. Cover with a lid and cook for 5 minutes.
2. Use a plate to carefully flip the pancake over, then cook for another 5 minutes until crispy.