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