- 1 small cauliflower, cut into small florets (retain the leaves)
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 2 tsp cumin seeds
- 2 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 3 tbsp olive oil (or melted coconut oil)
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 small onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 red chilli (deseeded if you don't like it too hot), finely chopped
- small pack coriander, stalks chopped, leaves picked to serve
- 2 x 250g pouches Puy lentils
- 400ml can coconut milk
- 2 limes, 1 juiced, 1 cut into wedges to serve
The same shape, but smaller than…
Heat oven to 200C/180C fan/gas 6. Toss the cauliflower, including the leaves, with 1 tsp cumin seeds, 1 tsp turmeric and 1 tbsp oil. Season well, spread out on a baking tray and bake for 15-20 mins or until cooked through and a little charred.
Heat 1 tbsp oil in a saucepan over a medium heat and add the remaining spices. Once the cumin seeds begin to pop, add the onion and cook for 5 mins or until softened. Stir in the garlic and ginger paste, chilli, coriander stalks and 1 tbsp olive oil, and sizzle for a few mins until fragrant. Stir in the lentils, coating them in the spices, then add the coconut milk and turn up the heat so it bubbles away. Cook for a few mins until the lentils have absorbed some of the coconut milk, then pour in the lime juice and season.
Divide the dhal into four bowls, top with the cauliflower and a scattering of coriander leaves, and serve with lime wedges on the side.