大象传媒

Ingredients:

Cauliflower:
1 large cauliflower, broken into small florets (tender leaves cut in half)
1 tbsp mustard seeds
1 tbsp curry powder
30ml olive oil
Pinch salt

Dhal:
200g red split lentils
15 ml olive oil
1 onion diced
3 cloves garlic, chopped
2 inches ginger, grated
A pinch of chilli flakes
Handful fresh coriander, chopped
6 Plum tomatoes sliced
Vegetable stock cube

Tarka Spices:
0.5 tbsp cumin seeds
0.5 tbsp ground cumin
1 tbsp curry powder
1 tsp sea salt

Additional optional spices if you have them in your cupboard:
1 tsp turmeric
0.5 tbsp garam masala
0.5 tbsp fennel seeds

Rice or flatbreads to serve.

Method:

1. Pre-heated oven 220FAN/ 240c.

2. Add the cauliflower florets and leaves to a large mixing bowl and coat with a drizzle of olive oil, curry powder, mustard seeds, chilli powder and salt. Scatter the florets and leaves into a large baking tray and pop into the oven for about 20 minutes or until they start to crisp and brown then remove.

3. While the cauliflower is cooking, give the red split lentils a quick rinse then add to a saucepan with double the amount of water (so 1 cup red split lentils equals 2 cups water, you can add more water if it starts to dry). Bring to a boil then reduce to a simmer for 10 minutes (they should have some texture but no crunch), skim off any impurities as they cook. Once done, leave to rest (if they are too watery spoon some of the liquid off).

4. In a separate pan add the olive oil and fry the diced onion for a few minutes until it softens then stir in the garlic and ginger quickly followed by all the tarka spices. Stir in the sliced tomatoes and chilli flakes; leave to simmer for a minute then remove from the heat.

5. Finally, stir in a third of the tarka into the lentils then divide into serving bowls (or one large bowl) and pour the remaining tarka over the top of the lentils. Pile the roasted cauliflower in the centre of the lentils to rest on top.

6. Serve with rice or flatbreads.