Red lentil dahl with roasted cauliflower and poppadoms

Recipe from: 11 May 2015
recipes, Indian, vegetarian

Ingredients 18
Servings 4
Time 00:20

Ingredients

  • 1
    Tbs
    vegetable oil
  • 2
    Tbs
    butter
  • 1
    large brown onion, finely diced
  • 1
    garlic clove, minced
  • 1.5
    tsp
    cumin seeds
  • 2.5
    tsp
    ground coriander
  • 1.5
    tsp
    turmeric
  • 1/2
    tsp
    dried red chilli flakes, more if you like
  • 240
    g
    red lentils, rinsed and drained
  • 400
    g
    tinned tomatoes, mulched
  • 1
    Tbs
    tomato paste
  • 1
    tsp
    sugar
  • 800
    ml
    weak vegetable stock
  • salt and pepper, to taste
  • a spritz of fresh lemon juice
  • 2
    Tbs
    olive oil
  • 1
    large cauliflower
  • salt and freshly ground black pepper
 

Method

01:10
 

Heat the oil and butter in a saucepan. Toast the cumin seeds for a minute or two until popping and fragrant. Add the onion and sauté for about 6 minutes. Add the garlic and cook for a further 2 minutes. Stir in the coriander, turmeric and chilli flakes. Dry toast for a just a minute to intensify the flavours, but be careful not to scorch or burn them. Add the lentils, tomatoes, tomato paste, sugar and vegetable stock.  Season lightly with salt and pepper. Place the lid on and simmer for around 40 minutes or until the liquid has been absorbed by the lentils.

Stir the dahl several times during the cooking time to prevent the lentils from sticking to the base of the pan. Check the seasoning and adjust if necessary. Add a squeeze of fresh lemon or lime juice to clarify and lift the flavour.

While the dahl is cooking, preheat the oven to 200º C.

Line a baking tray with parchment paper. Cut the cauliflower into 1.5cm thick steaks. Lay on the tray and drizzle with olive oil. Season with salt and pepper and roast for 15-18 minutes until tender, but not completely soft. You still want the cauliflower to have a little bite to it.

Serve the dahl with warm flatbreads or poppadoms, fresh tomato salad and roast cauliflower. Add a tangy, sweet chutney and cooling raita or plain, thick yoghurt on the side.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
 
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Read more on: indian  |  vegetarian  |  recipes
 

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