Name: Red lentil dahl with roasted cauliflower and poppadoms
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1 Tbs vegetable oil; 2 Tbs butter; 1 onion large brown, finely diced; 1 garlic cloves, minced; 1.5 tsp cumin seeds; 2.5 tsp coriander ground; 1.5 tsp turmeric; 1/2 tsp dried chilli red, dried; 240 g lentils red tinned, drained and rinsed; 400 g tinned tomatoes mulched; 1 Tbs tomato paste; 1 tsp sugar; 800 ml stock vegetable, weak; salt and freshly ground black pepper to taste; lemon juice; 2 Tbs fresh chillies 573; 1 cauliflower; sea salt and freshly ground black pepper

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Ingredients (18)

1 Tbs	vegetable oil
2 Tbs	butter
1	onion — large brown, finely diced
1	garlic — cloves, minced
1.5 tsp	cumin — seeds
2.5 tsp	coriander — ground
1.5 tsp	turmeric
1/2 tsp	dried chilli — red, dried
240 g	lentils — red tinned, drained and rinsed
400 g	tinned tomatoes — mulched
1 Tbs	tomato paste
1 tsp	sugar
800 ml	stock — vegetable, weak
	salt and freshly ground black pepper — to taste
	lemon juice
2 Tbs	fresh chillies — 573
1	cauliflower
	sea salt and freshly ground black pepper

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Method:

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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