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