Aromatic Cabbage and Cauliflower Dhal

Cabbage Cauliflower Brown Onion Ginger Garlic Clove Chilli powder Ground Turmeric Garam masala Mustard Seeds Curry leaves Red Lentils Vegetable Stock Desiccated Coconut
  • Step 1.

    Rinse red lentils thoroughly and set aside. Chop the cauliflower into small florets and finely shred the cabbage.

  • Step 2.

    Roast the cauliflower for 20 minutes.

  • Step 3.

    Heat oil in a large pan and add mustard seeds. Once they start to pop, add the curry leaves onions, minced ginger, and garlic, and sauté until onions are translucent.

  • Step 4.

    Stir in the turmeric, chilli powder, and garam masala, cooking for a minute until fragrant.

  • Step 5.

    Add the shredded cabbage, and rinsed lentils to the pan, stirring to coat the vegetables in the spices.

  • Step 6.

    Pour in the vegetable stock, bring to a boil, then reduce heat to simmer for 25 minutes or until the lentils and vegetables are tender.

  • Step 7.

    Stir in most of the cauliflower, save some to serve

  • Step 8.

    Stir in the desiccated coconut and season with salt to taste. Allow to simmer for another 5 minutes.

  • Step 9.

    Serve hot, top with the remaining cauliflower and garnished with a sprinkle of fresh coriander if desired.