Gobi dal

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• Mrs H

  22 August 2010

  Mrs H rated and commented on this recipe

  

  I usually love "Olive" recipes, but this was very disappointing. The overall consistency was watery and the flavours weren't very developed. Even although this was made in advance of the dinner (I was using it as a side dish), the flavours never achieved any depth, and instead it was like a watery soup with lentils, mushed cauliflower and bits of chilli floating in it. Not very nice.

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• GERRY

  30 August 2010

  GERRY commented on this recipe

  I made it and I enjoyed it. The tip is not to add too much liquid. I always double the chilli anyway.

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• AmySue

  03 October 2010

  AmySue rated and commented on this recipe

  

  Lovely combination of spices, really tasty. I'd change the way I add the water next time, because until I added the second 300ml it was too dry and started to stick. It's probably easier to just add it all at once. Otherwise, it worked really well and I would definitely have it again.

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• kirks kitchen

  04 February 2011

  kirks kitchen commented on this recipe

  this is a really wonderfull recipe, full of flavour and very authentic, having spent a great deal of time travelling around india,this is how the indian people like their food, light and aromatic, as well as the cauliflour, you could also add a few new potatoes,wicked!

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• jessicawi

  15 March 2011

  jessicawi rated and commented on this recipe

  

  very nice. I would definitely make again and use this as a base to vary. I think some garlic would add to the depth of flavour and perhaps a little lemon juice

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• Esther Schindler

  23 November 2011

  Esther Schindler rated and commented on this recipe

  

  This made a lovely weeknight dinner. As someone else remarked, it was a little dry before we added the cauliflower and second batch of water. (And we were unsure if we should cover it in the first round: Don't.) Just add a little more water while the lentils are cooking, and less of it with the cauliflower.

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• rr

  02 January 2013

  rr rated and commented on this recipe

  

  I've made this a few times and really like it. Though I use stock rather than water, and judge the amount by eye rather than measuring jug. Have also tried adding garlic and ginger - both worked well. Lovely as part of an Indian dinner with an aubergine and tomato curry available on the website, rice, mango chutney and raita.

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Ingredients

• ½ tsp cumin seeds
• ½ tsp coriander seeds
• 3 cardamom pods , crushed
• 3 cloves
• groundnut oil
• 1 onion , halved and sliced
• ½ tsp turmeric
• 2 green chillies , finely chopped
• 100g red lentils
• 1 small head cauliflower , broken into small florets
• squeeze lemon
• small bunch coriander , chopped
• chapatis , naans, pickles and raita, to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian, Vegan

Ingredients

• ½ tsp cumin seeds
• ½ tsp coriander seeds
• 3 cardamom pods , crushed
• 3 cloves
• groundnut oil
• 1 onion , halved and sliced
• ½ tsp turmeric
• 2 green chillies , finely chopped
• 100g red lentils
• 1 small head cauliflower , broken into small florets
• squeeze lemon
• small bunch coriander , chopped
• chapatis , naans, pickles and raita, to serve

PER SERVING

363 kcalories, protein 20.6g, carbohydrate 41g, fat 14.1 g, saturated fat 2.1g, fibre 6.9g, salt 0.11 g

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