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Cauliflower dhal
Cauliflower dhal
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Total Time:
55 minutes
Ingredients:
  • 4 shallots
  • 1 clove of garlic
  • 1 small cauliflower
  • groundnut oil
  • 1 small handful of curry leaves
  • 2 teaspoons mustard seeds
  • ½ a dried red chilli
  • 300 g yellow split peas
  • 2 x 400 g tins of reduced fat coconut milk
Instructions:
  • Peel and slice the shallots and garlic, then cut the cauliflower into florets. In a pan with oil, sauté most of the shallots and garlic until soft. Add most of the curry leaves and half of the mustard seeds, then crumble in the chili and cook for 2 minutes. Stir in cauliflower, split peas, coconut milk, and 1 tin of water. Season, bring to a boil, then simmer for 40 minutes, stirring occasionally. Add water if needed. In another pan, fry remaining shallots until crispy, then add remaining curry leaves and mustard seeds for 1 minute. Serve the dhal topped with crispy shallot mixture.

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