Red Lentil Dahl & Cauliflower Salad
Donal's Notes
A real winter warmer. Don't skimp on the spices here and try to use the freshest ones you can find. A hearty meal that works just as well for lunch as it will for dinner. Season to taste and taste often to make sure the flavour is big and bold.
Casserole dish
Sieve
Chopping board
Chopping knife
Wooden spoon
Grater
Microplane
Large bowl
Small frying pan
Instructions
1
First do a bit of prep. Finely chop the onion and the garlic.
2
Heat 2 tbsp oil in a casserole dish and fry the onion for 5 minutes until softened. Add the garlic and 2 tsp of the cumin seeds and 2 tsp of the black mustard seeds and fry for 30 seconds until the mustard seeds start to pop.
3
Stir the ground turmeric and chilli powder and cook for another minute. Add the chopped tomatoes and stir through.
4
Add the rinsed red lentils and coconut milk. Season with salt and pepper and simmer for 25 minutes until the lentils are tender.
5
While the dahl is simmering, make your shredded cauliflower salad. Remove any old leaves from the outside of the cauliflower and leave any fresh ones on. Using a box grater, shred, leaves and all.
6
Thinly slice the spring onions.
7
Add the spring onions to a bowl with the cauliflower and add a handful of coriander leaves. Add 1 tbsp olive oil, the zest and juice of the lime, salt and pepper. Mix everything well to combine.
8
5 minutes before the end of the dahl’s cooking time stir through the baby spinach and allow it to wilt down.
9
Heat 2 tbsp olive oil in a small frying pan over a medium-high heat. Add the remaining cumin and mustard seeds and fry for 30 seconds.
10
Serve the dahl topped with a drizzle of the spiced oil, cauliflower salad and plenty of extra coriander.
