1. In a saucepan over medium-high heat, saute garlic and onion in just enough oil to cover bottom of the pan scantily. 2. When onion begins to turn clear, add garam masala, curry, turmeric, cinnamon, and cloves; saute a minute or two more, until well mixed. 3. Add carrot, tomatoes, chicken broth, dal (lentils), rice, and water, and stir well. 4. Reduce heat to low; cover and cook 20-30 minutes, until dal and rice are soft and liquid is absorbed. 5. Add salt and pepper to taste. 6. Just before serving, heat enough oil to cover bottom of pan in a wok or large frying pan until very hot. 7. When oil is very hot, fry cumin and chili powder for a few seconds, then add cabbage and sugar, and stir-fry for 1-2 minutes, until wilted. 8. Serve dal and rice mounded on a plate with fried cabbage on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
