Lentil Cabbage and Tomato Dal

Ingredients

• 9 ounces toovar dal
• 5 1⁄2 cups water
• 1⁄4 teaspoon turmeric
• 1 (14 ounce) canchopped stewed tomatoes
• 8 -12 fresh curry leaves (if you're using dried double the amount)
• 2 tablespoons olive oil
• 1 1⁄2 teaspoons black mustard seeds
• 1⁄4 teaspoon ground fenugreek
• 1 tablespoon curry powder (I use hot curry powder)
• 1 onion, chopped
• 9 ounces cabbage, shredded (that's roughly 1 small head of cabbage)
• 1⁄2 lemon, juice of
• salt, to taste
• pepper, to taste
• fresh coriander, chopped to serve

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