- 1 small head cauliflower
- 1 tsp ground turmeric
- 2 tbsp rapeseed oil
To serve
- 1 fresh red chilli
- 1 large handful coriander leaves
Method
1. Rinse the lentils in cold water
2. Combine lentils with bay leaf, cinnamon and chilli in a large
pan. Cover with water and a tsp salt.
3. Bring to a simmer and cook for 45 minutes until the lentils are
soft but still keeping their shape.
4. Finely chop the onion, ginger, and garlic
5. Heat a dry frying pan over a medium heat. Toast the spice mix
ingredients until fragrant. Discard the cardamom husks then
transfer to a pestle and mortar and grind to a fine powder
6. Heat oven to 200C.
7. Melt half the butter and the oil in a deep casserole dish. Fry
the onion, garlic and ginger for around 8 minutes until soft.
8. Stir in the spice mix, garam masala and ground cinnamon. Add the
tomato paste after 1 minute.
9. Gently fry for 3 minutes then add the drained lentils.
10. Add enough water to create a thick soup, bring back up to heat
and bake with a lid for 30 minutes in the oven.
11. Line a baking tray with foil
12. Break the cauliflower into florets. Toss the leaves and the
florets with turmeric, oil and two large pinches of salt. Then
turn out onto tray.
13. Roast for 20-25 minutes until crisp and golden in parts.
14. Finely chop the fresh chilli, roughly chop the coriander leaves.
15. Stir the cream and remainin butter into the lentils and season
again if needed.
16. Spoon the daal into bowls, top with cauliflower, sprinkle with
freh chili and coriander leaves.
17. Serve with rice.
