Cauliflower Dal
A dal is an Indian stew made from lentils or beans. This flavorful version uses panch phoran, a whole spice blend containing equal parts of fenugreek, fennel seeds, cumin seeds, black mustard seeds, and nigella seeds. You can find this blend in well-stocked spice shops, Indian markets, or online.
Servings: 4
Ingredients
- 1 head cauliflower broken into florets
- 2 TBSP coconut oil canola oil would work fine as well
- 1 1/2 cups red lentils rinsed and drained
- 4 cups vegetable stock*
- 1 medium onion diced
- 1 TBSP tumeric
- 1 1/2 TBSP panch phoran
- 1/2 TBSP crushed red pepper or aleppo pepper optional
- 1 jalepeno or other chile minced (optional)
- 1 1/2 inch piece of ginger grated
- 2 medium tomatoes diced (you could also use canned diced tomatoes)
- salt and pepper
- cilantro for garnish
Instructions
- Preheat oven to 400 degrees
- Toss cauliflower florets with 1 TBSP coconut oil, salt and pepper and roast in oven for 15-20 minutes
- Heat remaining TBSP of coconut oil on medium high heat; add panch phoran and stir until seeds begin to pop
- When seeds begin to pop, add onion and saute for 3-5 minutes
- Add chile and garlic and cook for another 1-2 minutes
- Add broth, lentils and tumeric and bring to boil
- Cook at a simmer until lentils are soft and breaking apart, about 20 minutes
- Add roasted cauliflower to lentils and continue cooking for another 5-10 minutes until mixture and flavors are well combined
- Season with salt, pepper, and chile flakes to taste and serve alone or over rice, garnished with cilantro
Notes
* I like Better Than Boullion No Chicken Base
Adapted from Fat Free Vegan Kitchen
