Lentil and cauliflower dhal
0
Points®
Total time: 1 hr 20 min • Prep: 10 min • Cook: 1 hr 10 min • Serves: 6 • Difficulty: Easy
A warming Indian classic that’s fragrant and packed with flavour. Toss in some extra chillies if you’re wanting to spice things up - the choice is yours.
Ingredients
Brown onion
1 medium, halved, thinly sliced
Garlic
2 clove(s), crushed
Fresh ginger
1 tbs, finely grated
Fresh green chilli
1 whole, thinly sliced
Garam masala
2 tsp
Ground turmeric
2 tsp
Ground cumin
2 tsp
Tomato(es)
3 medium, roughly chopped
Dry lentils
1½ cup(s), (300g), red split variety
Vegetable stock cube
2 individual, gluten-free variety, to make 1L (4 cups) stock
Cauliflower
500 g, cut into florets
Oil spray
2 x 3 second spray(s)
Instructions
1
Lightly spray a large deep pot with oil and heat over medium-high heat. Cook onion for 3-4 minutes or until lightly golden. Add garlic, ginger, chilli and spices and cook, stirring, for 1-2 minutes until fragrant. Add tomatoes and stir to coat in spices.
2
Stir in lentils and stock and bring to the boil. Reduce heat, simmer, covered, for 30 minutes or until lentils are tender. Uncover and simmer for a further 20-30 minutes, stirring occasionally, until dhal is thick.
3
Meanwhile, preheat oven to 200°C. Place cauliflower on a baking paper-lined baking tray, lightly spray with oil and season with salt and pepper. Bake for 30 minutes or until cauliflower is tender and browned.
4
Stir roast cauliflower through dhal and season with salt and pepper.
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