Spiced lentils with cauliflower

Yield: 2 Servings

Measure Ingredient
100 grams Red lentils; washed
2 teaspoons Garam masala
½ \N Fresh green chilli finely chopped
1 \N Garlic clove; crushed
1 small Onion; finely sliced
½ teaspoon Turmeric
300 millilitres Coconut milk
½ medium Cauliflower cut into small florets
1 large Tomato, skinned and chopped
100 grams Yogurt
\N \N Salt to taste

Serves 2-3

This version of dhal with cauliflower is nothing short of brilliant: beautiful gentle spices, lovely textures, and amazing tastes that linger on the palate. Serve it with basmati rice, warm chapatis and a green salad.

Drain the lentils and put into a pan with the garam masala, chilli, crushed garlic, sliced onion and turmeric. Cover with the coconut milk and simmer for 12-15 minutes, until tender and soft. Add the cauliflower and tomato and simmer for a further 10 minutes. Stir in the yogurt and heat through. Season to taste with salt.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

Similar recipes