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