Creamy Red Lentil Dahl with Curried Cauliflower
Description
Dahl is something I've been fed since I was a child. In fact, I'm pretty sure it was one of the first few foods I was given. It is pretty much a staple in an Indian household. Throughout the week, my mum would make different varieties of Dahl: moong Dahl, split chickpea, red lentil are just some of the few. All of these can be made in 100 different ways, so there was never a dull moment at our dinner tables :). I don't often have red lentils, but when I do I absolutely love them! They feel a little creamier and heartier than other daals and topped with a little yogurt...DAHLICIOUS!
Ingredients
Dahl
Curried Cauliflower
Garnish
Instructions
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Preheat oven to 450F
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Rinse red lentils till the water is clear and all cloudiness has gone.
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Heat the vegan butter into a heavy-bottomed pan. Once warm, add in the cumin seeds & mustard seeds and let them pop and brown. Next, add in the fennel seeds, ginger, curry leaves, and chili. Sauté for a couple of minutes
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Add in the green beans, red lentils, water, asafoetida & salt. Cover with lid and leave to cook on medium heat for about 15 minutes
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Meanwhile prepare the curried cauliflower by combining all ingredients and tossing the cauliflower till it is evenly coated by the oil and spices. Place the cauliflower on a baking tray evenly, then place in the oven for about 15 minutes till golden brown and soft.
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Add turmeric, garam masala, and coconut milk to the Dahl and cover with lid again on medium heat for another 10-15 minutes. This allows the dahl to become super creamy and thick
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When serving, add the curried cauliflower and a little vegan yogurt. You can pair this with either some seriously fluffy naan or some simple basmati rice.
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♡ Take a deep breath, say a little prayer, sprinkle a little love & serve with gratitude.❤️
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