Here’s a superb dhal with plenty of flavour, colour and personality.
Ingredients
2 cups dried lentils, soaked for 6-8 hours (can be soaked overnight) and drained.
1/2 Cauliflower, cut into small florets
3 medium carrots, peeled and diced
100g frozen spinach
1 onion, finely diced
3 cloves of garlic. finely diced (or 3 tsps of minced garlic)
1 teaspoon ground cinnamon
1 tablespoon vegetable stock
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon paprika
2-3 teaspoons ground tumeric
1 teaspoon garam masala
1/2 teaspoon nutmeg
1-2 teaspoons chilli flakes
3 cups water
olive oil
20g butter
Method
Sautée onion, garlic and spices (except chilli flakes) in a pan with olive oil and 20g butter until onion is translucent and spices fragrant.
Add lentils, cauliflower, carrot, chilli flakes and spinach and simmer with water for 45 mins to 1hr, stirring occasionally to prevent sticking.
Remove lid for last 5 minutes to allow most of the water to evaporate if needed.
Serve with boiled rice and topped with coriander.
