Lentil dal with roasted cauliflower

Name: Lentil dal with roasted cauliflower
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g red lentils; 1 piece(s) (approx. 10 g) Ginger; 2 Onions; 3 TABLESPOONS Oil; 1⁄4 Tsp Chilli powder; 1⁄2 Tsp ground cumin; 1 TEASPOON Garam Masala; 1 TEASPOON Mustard seed; 3 Tomatoes; 1 (500 g) cauliflower; 3 Stem(s) Coriander or parsley; 7-10 Tbsp salt, pepper; 1/2 Lemon

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

The fast Indian lentil stew contains wonderfully aromatic spices and local cauliflower. So tasty!

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g red lentils
1 piece(s) (approx. 10 g) Ginger
2 Onions
3 TABLESPOONS Oil
1⁄4 Tsp Chilli powder
1⁄2 Tsp ground cumin
1 TEASPOON Garam Masala
1 TEASPOON Mustard seed
3 Tomatoes
1 (500 g) cauliflower
3 Stem(s) Coriander or parsley
7-10 Tbsp salt, pepper
1/2 Lemon

Directions

1
Rinse the lenses cold and let them drip off. Peel and finely chop the ginger. Peel onions and chop finely.
2
Heat 2 tablespoons of oil in a saucepan. Fry chilli, ginger, cumin, garam masala and mustard seeds briefly while stirring until fragrant. Add the lentils and sauté briefly. Add 1 l water and bring to the boil.
3
Simmer covered over medium heat for 15-20 minutes, stirring occasionally.
4
Wash, quarter and dice the tomatoes. Add to the dal about 10 minutes before the end of the cooking time. Clean and wash the cauliflower and cut into florets. Wash coriander, shake dry, pluck leaves from stems and chop finely.
5
Heat 1 tablespoon of oil in a frying pan. Fry the cauliflower for 5-8 minutes until golden brown. Season with salt and pepper.
6
Add chopped coriander to the lentils. Season to taste with salt and lemon juice. Serve with roasted cauliflower in four deep plates.