ROAST CAU­LI­FLOWER DHAL SOUP FOR HUN­GRY HORDES

Fraser Coast Chronicle - - WEEKEND - WORDS: JO-ANNE WOOD­MAN PHOTO: AL RICHARD­SON

Serves 6

IN­GRE­DI­ENTS

1 head cau­li­flower, cut into small flo­rets; 2 tbsp ghee, melted; 750ml (3 cups) vegetable stock; 750ml (3 cups) water; 210g (1 cup) red lentils, rinsed; 1 large brown onion, finely chopped; 4 gar­lic cloves, crushed; 3cm piece fresh ginger, finely grated; 3 tsp ground turmeric; 1 fresh red bird’s eye chilli, chopped; Greek yoghurt, to serve; naan bread, to serve

TARKA

2 tbsp ghee; 1 tsp cumin seeds; 1 tsp black mus­tard seeds; 1 cin­na­mon stick; 12–14 fresh curry leaves; 1 large brown onion, quar­tered, thinly sliced; 2 gar­lic cloves, crushed; 1 long red chilli, thinly sliced; 1 le­mon, rind finely grated, juiced

METHOD

Pre­heat oven to 220C/200C fan forced. Line a bak­ing tray with bak­ing paper. Place cau­li­flower on pre­pared tray. Driz­zle with ghee. Sea­son. Toss to coat. Roast for 20–25 min­utes or un­til edges turn golden.

Mean­while, place the stock and water in a saucepan over high heat. Add lentils. Bring to the boil. Skim and dis­card foam. Stir in onion, gar­lic, ginger, turmeric and chilli. Sea­son. Sim­mer, stir­ring oc­ca­sion­ally, for 30–35 min­utes or un­til lentils break down.

Re­move from heat and add roasted cau­li­flower. Blend one-third of the mix­ture in a blender un­til smooth. Trans­fer to a clean saucepan. Re­peat twice with re­main­ing mix­ture.

For the tarka, heat ghee in a fry­ing pan over medium heat. Add cumin, mus­tard seeds and cin­na­mon. Cook, stir­ring, for 1 minute or un­til aro­matic. Add curry leaves. Cook for 30 sec­onds or un­til aro­matic (be care­ful, mix­ture will spit). Add onion and cook, stir­ring, for 4–5 min­utes or un­til golden.

Add gar­lic, chilli and rind and cook, stir­ring, for 2 min­utes or un­til aro­matic. Re­serve cup tarka mix­ture. Add the re­main­ing tarka mix­ture and 2 tbs le­mon juice to the cau­li­flower mix­ture. Cook, stir­ring, for 2–3 min­utes or un­til warmed through. Sea­son well.

La­dle soup into bowls. Top with re­served tarka mix­ture. Serve with the yoghurt and naan bread.

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