Cauliflower Dal

 dal 002

Cauliflower Dal
Serves 4
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.
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  1. 1 head cauliflower, broken into florets
  2. 2 TBSP coconut oil (canola oil would work fine as well)
  3. 1 1/2 cups red lentils,rinsed and drained
  4. 4 cups vegetable stock*
  5. 1 medium onion, diced
  6. 1 TBSP tumeric
  7. 1 1/2 TBSP panch phoran
  8. 1/2 TBSP crushed red pepper or aleppo pepper (optional)
  9. 1 jalepeno or other chile, minced (optional)
  10. 1 1/2 inch piece of ginger, grated
  11. 2 medium tomatoes, diced (you could also use canned diced tomatoes)
  12. salt and pepper
  13. cilantro (for garnish)
  1. Preheat oven to 400 degrees
  2. Toss cauliflower florets with 1 TBSP coconut oil, salt and pepper and roast in oven for 15-20 minutes
  3. Heat remaining TBSP of coconut oil on medium high heat; add panch phoran and stir until seeds begin to pop
  4. When seeds begin to pop, add onion and saute for 3-5 minutes
  5. Add chile and garlic and cook for another 1-2 minutes
  6. Add broth, lentils and tumeric and bring to boil
  7. Cook at a simmer until lentils are soft and breaking apart, about 20 minutes
  8. Add roasted cauliflower to lentils and continue cooking for another 5-10 minutes until mixture and flavors are well combined
  9. Season with salt, pepper, and chile flakes to taste and serve alone or over rice, garnished with cilantro
  1. * I like Better Than Boullion No Chicken Base
Adapted from Fat Free Vegan Kitchen

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