Easy Cauliflower Dal and garlicy spinach

I have heard of Dal before, but this was my first time cooking and eating a dal, and I am hooked. Dal is essentially an Indian Lentil soup, or in my case more of a stew. The ingredients are easy to find and can basically go into the sauce pan at the same time, making this recipe perfect for a weekday evening. There are many different Dal recipes out there and I plan to try a few this winter. So watch this space.

What you will need for the Cauliflower dal:

3 tbsp coconut oil

1 onion

2 cloves garlic, grated

1 tbsp of your favourite ground curry spice blend

1/2 tbsp mustard seeds, coriander seeds and cardamom seeds grinded together (this just adds more flavour, but if you don’t have them in your spice rack add another 1/2 tbsp extra ground curry)

1 large chunk fresh ginger, grated

1-2 fresh red chilis (if you enjoy spicy food)

1 cauliflower (approx. 500g)

3 potatoes, coarsely diced

200g / 1cup red lentils

4 soft dates, pitted and mashed

1 tin / 400ml coconut milk (if you don’t like creamy soups/stews replace with stock)

600ml / 4 cups vegetable stock

1 – 2 tsp apple cider vinegar

This is how:

  • Heat the coconut oil in a large saucepan, add the onion and garlic and fry on a low to medium heat.
  • When the onion starts becoming translucent add the curry, spices and ginger. Fry, stirring constantly until it smells fragrant. Be careful not to burn the spices. If the mixture feels a little dry add a spoonful or two of water.
  • Break the cauliflower into florets and chop the stem finely. Peel the potatoes and dice them into 1cm blocks.
  • Add the cauliflower and potatoes to the spices along with the lentils and dates. Sauté for a minute or two before adding the stock.
  • Let the mixture simmer for 30 minutes or until the cauliflower florets are tender and the lentils are starting to cook away.
  • Add salt and the apple cider vinegar to taste. Serve with garlicy spinach. If you are vegetarian you can add a dollop of plain yoghurt.
  • Note: You can either serve the soup chunky (almost like a curry or stew) or blend it to a smooth souplike consistency. It’s up to you.

What you will need for the garlicky spinach:

2 tbsp coconut oil

2 tsp mustard seeds

1 clove garlic, finely sliced or grated

2 -3 handfuls baby spinach

This is how:

  • Heat the coconut oil and sauté the mustard seeds and garlic on a low to medium heat until golden and fragrant. Add the spinach and turn off the heat. Stir until wilted. Done! You can add a little sprinkle of salt if you want.



Original recipe from greenkitchenstories.com

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