• Radhi

CREAMY RED LENTIL DAHL WITH CURRIED CAULIFLOWER

Dahl is something I've been fed since I was a child. In fact, I'm pretty sure it was one of the first few foods I was given. It is pretty much a staple in an Indian household. Throughout the week, my mum would make different varieties of Dahl: moong Dahl, split chickpea, red lentil are just some of the few. All of these can be made in 100 different ways, so there was never a dull moment at our dinner tables :). I don't often have red lentils, but when I do I absolutely love them! They feel a little creamier and heartier than other daals and topped with a little yogurt...DAHLICIOUS!

🍽 S E R V I N G S

4 people


T I M E

Prep Time: 10 minutes

Cook Time: 30 minutes


🥗 I N G R E D I E N T S

Dahl

1½ cup red lentils (or lentil of choice)

3 cups filtered water

1 cup green beans finely chopped

2 tbsp vegan butter

2 tsp cumin seeds

½ tbsp grated ginger

½ tsp turmeric

10 curry leaves

1 tsp mustard seeds

1 tsp fennel seeds

1/4 tsp asafateda

1 tsp garam masala OR ½ tsp cumin powder + ½ tsp coriander powder

½ tbsp chopped chili

1 tsp salt

1 cup coconut milk

1 tsp beetroot powder (nightshade-free option) or 2 tbsp tomato paste - for a deeper color


Curried Cauliflower

3 cups cauliflower roughly chopped

1 tsp curry powder/garam masala ( I really love the Whole Foods curry powder!)

2 tbsp extra virgin coconut oil

¼ tsp pink Himalayan salt


Garnish

coriander leaves

kalonji/nigella seeds

lime slices

🌿 T H E M A G I C

1. Preheat oven to 450F

2. Rinse red lentils till the water is clear and all cloudiness has gone.

3. Heat the vegan butter into a heavy-bottomed pan. Once warm, add in the cumin seeds & mustard seeds and let them pop and brown. Next, add in the fennel seeds, ginger, curry leaves, and chili. Sauté for a couple of minutes

4. Add in the green beans, red lentils, water, asafoetida & salt. Cover with lid and leave to cook on medium heat for about 15 minutes

5. Meanwhile prepare the curried cauliflower by combining all ingredients and tossing the cauliflower till it is evenly coated by the oil and spices. Evenly place the cauliflower on a baking tray, then place in the oven for about 15 minutes till golden brown and soft.

6. Add turmeric, garam masala, and coconut milk to the Dahl and cover with lid again on medium heat for another 10-15 minutes. This allows the dahl to become super creamy and thick

7. When serving, add the curried cauliflower and a little vegan yogurt. You can pair this with either some seriously fluffy naan or some simple basmati rice.


Take a deep breath, say a little prayer, sprinkle a little love & serve with gratitude.❤️



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Copyright © 2020, Radhi.

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