Lentil & Cauliflower Dahl

A preeminent dish in Indian cuisine that shares an umbilical-like connection with most Indians is the humble dal. Although the dictionary defines dal as a split pulse, in India it means using dried beans and peas as well as a thick puree-like stew or soup made from lentils. Of the many types of dal made in India, each prepared in different ways in different regions and while they all have an earthy creaminess, the fragrant tempering of spices used in each is what gives them distinctly unique flavours.

During winter months, when we hunger for warm hearty meals, a dahl with cauliflower florets, chunks of dried apricots, wilted spinach and toasty almonds that takes about 30 minutes to cook is perfect for a mid-week dinner.

Health benefits:

·   Lentils are an excellent natural source of folate and manganese.

·   They are an economical source of protein.

·   Evidence suggests they protect heart health.

LENTIL & CAULIFLOWER DAHL

Serves 4

PB, V, DF

1 onion, diced

1 garlic clove, finely sliced

1 tsp freshly grated ginger on a microplane

1 fresh curry leaf sprig

1 tsp cumin seeds and coriander seeds

1 tsp freshly grated turmeric

1 cinnamon quill

1 lemongrass stalk, white part only and bruised

450g /2 cups red split lentils

pinch of sea salt

250ml/1 cup coconut milk

750ml /3 cups water

1 cauliflower, chunks

handful of dried apricots, sliced

handful of spinach

70g /½ cup almond slivers

Heat the pan on low heat, add onion, garlic, ginger, curry leaves and fry in a little avocado oil, stirring occasionally, until the onion is soft, about 5-7 minutes. Add spices and stir until the seeds begin to pop, about 1-2 minutes. Add the lemongrass, lentils and season to taste, stir to coat. Add the coconut milk and water and simmer, stir occasionally. Add cauliflower and apricots and cook uncovered for about 25 minutes until the cauliflower is soft and the lentils are creamy. Add the spinach and stir.

Serve with steamed rice and almond slivers.