Cauliflower dahl

  • 3 ONIONS FINELY CHOPPED

  • 1 GARLIC CLOVE FINELY CHOPPED

  • 2 CUPS RED LENTILS

  • 2 TEASPOONS GROUND CUMIN

  • 1 TEASPOON GROUND CORIANDER

  • 1/2 TEASPOON GROUND GINGER

  • 5 CUPS WATER

  • 2 TEASPOONS STOCK

  • 1 LARGE CAULIFLOWER CUT INTO SMALL FLORETS 

  • JUICE OF 1 LEMON

  • 2 TEASPOON CORIANDER SEEDS

  • HEAT THE OIL IN A LARGE SAUCEPAN, ADD THE ONIONS, FRY ON A MEDIUM HEAT UNTIL TRANSLUCENT

  • ADD THE GARLIC, FRY FOR ANOTHER 5 MINUTES

  • ADD THE LENTILS, SPICES, WATER, STOCK AND CAULIFLOWER

  • BRING TO THE BOIL, LOWER THE HEAT, SIMMER FOR AROUND 20 MINUTES, UNTIL THE CAULIFLOWER IS VERY SOFT

  • ADD LEMON JUICE, CORIANDER LEAF AND SALT TO TASTE

  • TOAST THE CORIANDER SEEDS IN A DRY FRYING PAN ON A MEDIUM HEAT TILL THEY ARE FRAGRANT AND DARKENED

  • GRIND THE SEEDS IN A PESTLE AND MORTAR, SCATTER OVER THE DAHL