Easy cauli dhal

The Mail on Sunday - You - - Food Anniebell -

SERVES 4 FIRST PREP YOUR PULSES Rinse 150g red lentils and 150g yel­low split peas in a sieve un­der the cold tap, place in a medium pan with 1 litre wa­ter, tsp ground cumin and some salt. Bring to the boil, skim off any foam on the sur­face, par­tially cover and cook over a low heat for 1 hour un­til ev­ery­thing is ten­der, stir­ring oc­ca­sion­ally to pre­vent stick­ing and adding a lit­tle more wa­ter as nec­es­sary. MEAN­WHILE, FOR THE VEG Peel, halve and thinly slice 3 ba­nana shal­lots, peel and grate 3 gar­lic cloves, peel and grate a 5cm piece each of fresh gin­ger and fresh turmeric. Have ready 350g prepped small cau­li­flower flo­rets (2.5cm). INTO THE PAN About 20 min­utes be­fore the pulses are done, heat 1 tbsp rape­seed oil in a large non­stick fry­ing pan over medium heat and fry the shal­lots for 2-3 min­utes un­til soft­ened and start­ing to colour, stir­ring fre­quently. Stir in the gar­lic, gin­ger and turmeric and cook for a minute or two longer. Stir in the cau­li­flower, add 100ml wa­ter, cover with a tightly fit­ting lid and cook over a medium heat for 7-8 min­utes or un­til the cau­li­flower is ten­der, adding an ex­tra splash of wa­ter as nec­es­sary. Sea­son with salt. Stir half the cau­li­flower mix­ture into the pulses. SERVE IT UP Spoon into warm shal­low bowls, with the re­main­ing cauli spooned over, fin­ished with a few fried curry leaves, chopped fresh co­rian­der and lime wedges. ADDED EX­TRA If wished, you can add 150g halved cherry toma­toes to the cau­li­flower mix­ture for a cou­ple of min­utes to­wards the end of cook­ing.

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