Careme

Instructions

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1. 1.

   Remove the core from 1 pound green cabbage and thinly slice the leaves. Peel and thinly slice 1 small yellow onion (about 4 ounces). Peel enough ginger to yield 1 tablespoon finely grated ginger.

2. 2.

   Rinse 1/2 cup dry white rice. Combine it with 3/4 cup water and 1/4 teaspoon Morton kosher salt in a small saucepan. Bring to a boil, cover, and cook over low heat for 15–18 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes; keep covered until serving.

3. 3.

   While the rice cooks, rinse 3/4 cup dry red lentils (about 5 ounces). Place them in a medium saucepan with 2 1/2 cups water, the grated ginger, 1/2 teaspoon ground turmeric, and 1/2 teaspoon Morton kosher salt. Bring to a gentle boil, skim any foam, then simmer partially covered for 18–22 minutes, stirring occasionally, until the lentils collapse into a creamy dal.

4. 4.

   Meanwhile, heat 2 tablespoons canola oil in a wide, deep skillet over medium heat. Add 1 teaspoon panch phoron and 1 whole small dried red chile. Let the seeds sizzle for 20–30 seconds, just until fragrant and beginning to pop; do not let them blacken.

5. 5.

   Immediately add the sliced onion to the skillet and cook for 5 minutes, stirring, until softened and lightly golden.

6. 6.

   Add the sliced cabbage and 1 teaspoon Morton kosher salt. Toss thoroughly, add 2 tablespoons water, and cover. Cook over medium-low heat for 10–12 minutes, stirring twice, until tender but not mushy.

7. 7.

   Pour the cooked dal into the cabbage skillet. Simmer uncovered for 3–5 minutes, stirring, until the flavors meld. If it becomes too thick to spoon easily, stir in 1/4 cup water. Remove the whole chile.

8. 8.

   Fluff the rice and divide between two shallow bowls. Spoon the cabbage dal alongside and partly over the rice, showing off the golden lentils and ribbons of cabbage.

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