Meera Sodha’s vegan recipe for lentil rasam and roast red cabbage — theguardian.com

There are dals to comfort and dals to revive. Rasam is a reviver, the kind of thing I want to eat when I’m feeling sluggish. It’s thinner than your average dal, brothy and buzzing with spices, with a defined, sour edge. Here, I serve it with my current addiction, roast red cabbage, whose leaves sweeten, soften and char in the heat of the oven. It’s perfect on its own for a light meal, or with rice for something more substantial.

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