Toor dal (yellow lentils)

• 1/4 WHITE CABBAGE, cut
• 3 CLOVES GARLIC, mashed
• 250 GRAM PORK, diced
• 250 GRAM CHICKEN LIVERS, diced
• 1 ONION, chopped
• 3 TBSP SOY SAUCE

• 150 GRAM YELLOW LENTILS
• 2 CARROTS, cut in cubes
• 1/2 TSP TURMERIC
• 3 CARDAMOM PODS, split and seeds taken out
• 1/2 TSP CUMIN SEEDS
• 2 ONIONS, coarsely chopped
• 200 GRAM CAULIFLOWER, cut
• 1 EGGPLANT, cut in cubes
• 200 GRAM GREEN BEANS, cut
• BUNCH OF GREEN CORIANDER

Fry the onion and the garlic 5 minutes in oil. Add the pork and fry until it is brown on all sides. Add the chicken liver and fry for a few minutes. Stir in the cabbage, the soy sauce and 1/2 cup of water and simmer for 5 minutes. Add salt and pepper to taste.

Fry the onion 5 minutes, add the carrots, the egg plant, the turmeric, the cardamom seeds and the cumin seeds and fry 5 minutes more. Add the lentils, 400 gram water, salt and pepper to taste, the cauliflower and the beans and simmer for 15 minutes. Sprinkle with coriander.