Spiced lentils with cauliflower
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Red lentils; washed |
| 2 | teaspoons | Garam masala |
| ½ | Fresh green chilli finely chopped | |
| 1 | Garlic clove; crushed | |
| 1 | small | Onion; finely sliced |
| ½ | teaspoon | Turmeric |
| 300 | millilitres | Coconut milk |
| ½ | medium | Cauliflower cut into small florets |
| 1 | large | Tomato, skinned and chopped |
| 100 | grams | Yogurt |
| Salt to taste | ||
Directions
Serves 2-3
This version of dhal with cauliflower is nothing short of brilliant: beautiful gentle spices, lovely textures, and amazing tastes that linger on the palate. Serve it with basmati rice, warm chapatis and a green salad.
Drain the lentils and put into a pan with the garam masala, chilli, crushed garlic, sliced onion and turmeric. Cover with the coconut milk and simmer for 12-15 minutes, until tender and soft. Add the cauliflower and tomato and simmer for a further 10 minutes. Stir in the yogurt and heat through. Season to taste with salt.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias
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