Ingredients vegetarian 6 servings

• 8 cabbage leaves
• 4 tbsp boiled black masoor daal
• 8 olives (pitted)
• 6 french beans (cut in 1 inch pieces)
• 2 carrots (cut in squares)
• 1/2 cup celery (1/2 inch pieces)
• 1 garlic clove
• 1 lemon
• 2 tbsp oil
• 1/4 cup chicken stock/vegetable stock
• 1 cup tomato puree
• 1/2 cup sliced mushrooms
• 1 potato (cut in squares)
• 1 cup cauliflower (break the flowers)
• 1/2 cup pease
• 1/2 tsp white cumin seeds
• salt to taste
• 1 tbsp red chilli powder
• 1 tsp turmeric powder

Directions

1. Boil the cabbage leaves for 2 minutes; take them out of water and set them aside. Half-cook all the vegetables together.
2. Heat oil in a pot, add cumin seeds and garlic. Fry till they are golden.Add chicken/veg stock,salt,half cooked vegetables,mushrooms and olives; squeeze 1/2 a lemon in it and cook till all the water dries up.
3. Add black masoor lentil and fry with the vegetables.
4. To make dolmas, dry the cabbage leaves. Put a little vegetable mixture on each leaf and wrap from all sides.
5. Put tomato puree,salt,juice of half lemon,red chillies,turmeric powder and celery in a bowl and mix well.
6. Put dolmas in a frying pan; add tomato puree and cook till it gets a little dry.
7. Delicious vegetable dolmas are erady to be served.

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