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Cauliflower and spinach dahl
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Indulge in Curtis Stone's flavorful cauliflower and spinach dahl, a twist on a classic Indian favorite.
Ingredients:
  • 1 small brown onion, cut into small dice
  • 2 cloves garlic, finely chopped
  • 20.00 ml ginger, peeled and finely chopped
  • 1/2 tsp turmeric
  • 3.75 gm ground cumin
  • 1 1/2 tsp ground coriander
  • 10 fresh curry leaves
  • 500g yellow split peas, rinsed
  • 1 3/4 litres water
  • 300g cauliflower, cut into small 2cm chunks
  • 50g spinach
  • 4 Chapatti Traditional Bread, to serve
  • 1/2 red chilli, finely chopped
Instructions:
  • In a heavy-based saucepan, warm the oil over medium heat. Sauté onions until soft, about 2 minutes. Stir in garlic, ginger, and chili and cook for another minute. Season with salt and pepper to taste.
  • To intensify the flavors, gently heat turmeric, cumin, coriander, and curry leaves in a pan for 2 minutes, stirring continuously. Next, add split peas to the same pot, ensuring they are coated in the aromatic mixture. Pour in water and raise the heat to high until boiling. Lower the heat and simmer, partially covered, for approximately 25 minutes until the split peas are almost tender and the mixture has achieved a soupy texture.
  • Continue cooking the cauliflower for an additional 10 minutes until it reaches a smooth puree-like consistency. Taste for seasoning, then remove from heat and gently mix in the spinach.
  • Divide the dish into four bowls and enjoy with warm chapatti bread.

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