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Two bowls containing black dhal topped with cauliflower

Cheat’s black dhal

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

If you're eating gluten-free or dairy-free, try this delicious dhal topped with spicy cauliflower as a filling dinner or as a smaller side dish

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal457
fat25g
saturates6g
carbs33g
sugars6g
fibre12g
protein17g
salt1.3g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Divide the dhal into four bowls, top with the cauliflower and a scattering of coriander leaves, and serve with lime wedges on the side.

Goes well with

Recipe from Good Food magazine, June 2017

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A star rating of 5 out of 5.6 ratings
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