Cauliflower and red lentil dal
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | small | Onion(s), finely chopped |
| 2 | larges | Garlic clove(s), minced |
| 1 | tablespoon | Ginger, minced |
| 3 | tablespoons | Cilantro stems, chopped |
| ⅛ | teaspoon | To 1/4 tsp cayenne |
| 1 | teaspoon | Turmeric |
| ¾ | cup | Red lentils, rinsed (5 oz) |
| 1 | Cauliflower (2 lb), cored separated in large chunks | |
| Salt | ||
| Lemon juice | ||
| Cilantro leaves to garnish | ||
Directions
1. In medium saucepan, heat oil over moderately high heat. Add onion and cook, stirring, for a minute or so. Add garlic and ginger and stir until fragrant, about 2 minutes. Add cilantro stems, cayenne and turmeric and stir over moderate heat to cook the spices, 2-3 minutes.
2. Add the lentils and coat them with the flavoring mixture. Add the cauliflower and stir a few times. Pour in 2« cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the cauliflower is just tender and the lentils are cooked.
SEason with salt and lemon juice to taste. Garnish with fresh cilantro leaves.
Food and Wine March 1995
Submitted By DIANE LAZARUS On 02-23-95