Seasons: fall, winter, early spring
Ingredients – serves 4 people:
300 g savoy cabbage
100g peeled red lentils
150g pearl barley
1.5 litres vegetable stock
1 leek
2 cloves garlic
2 bay leaves
1 teaspoon of thyme
1 teaspoon of Indian Masala Tea Virya®
1 teaspoon of trikatu Virya®
1 teaspoon of purified asafoetida
rock salt to taste
clarified butter (ghee) to taste
Method
Simmer the finely chopped leek and garlic in a little water. Wash the lentils and barley and add them to the onion mix, together with the vegetable broth, the savoy cabbage leaves, previously washed and chopped thinly, bay leaf, thyme, Indian Masala Tea Virya®, the asafoetida, trikatu Virya®, ghee . Cook over medium heat. Add salt after cooking. It is ‘ready when the barley is well cooked and lentils will be pulped. Serve piping hot.
