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Cauliflower Dhal | IYP

Cauliflower Dhal

Serves: 6

Difficulty of recipe preparation: Intermediate

Preparation time: 20 minutes

Cooking time: 40 minutes

Ingredients

  • 2 TBS olive oil
  • 2 cloves garlic
  • 1 inch piece of ginger
  • 1 medium red chilli
  • 1 TBS panch poran (Bengali Five Spice)
  • 1 tsp turmeric
  • 1 tin diced tomato
  • 2 cups water
  • 1 cup dried red lentils
  • 1/2 head cauliflower florets
  • 1 x brown onion
  • juice of 1 x lemon

Method

  1. Chop onion, garlic, ginger and chilli finely
  2. Heat oil in a large saucepan over medium heat
  3. Add onion and cook gently until softened, about 5-7 minutes. Then add ginger, garlic, chilli and spices and cook for a further minute.
  4. Add diced tomatoes, water, lentils and cauliflower to the saucepan. Bring to the boil and reduce the heat to a simmer
  5. Cook for 30-40 minutes or until the lentils have broken down and the cauliflower is tender.
  6. Add in the juice of 1 lemon

Additional information/tips

-If you like, spinach can be added in the final stages of cooking.
-More or less water can be added depending on how you like the consistency of the dhal, remember that it will thicken when cooled down.
-Garnish with fresh coriander and a wedge of lemon
-Serve with steamed brown rice

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