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BAKED RED LENTIL & CAULIFLOWER DHAL

This recipe makes a generous quantity that can be frozen or eaten as leftovers. Note, it is important the dhal is uncovered in the oven so excess moisture can evaporate to thicken the dhal.
Prep Time 30 minutes
Cook Time 1 hour 10 minutes

Ingredients

  • 1 1/2 cups split red lentils
  • 2 teaspoons ghee or oil
  • 1 large onion chopped
  • Half cauliflower head about 300g, trimmed and chopped into 1cm chunks
  • 1 apple cored and roughly chopped
  • 4 cm knob of fresh ginger peeled and thinly sliced
  • 8 whole garlic cloves squashed and skins removed
  • 1 whole red chilli optional
  • 2 rounded teaspoons mild curry powder
  • 1 teaspoon black mustard seeds
  • 1 cinnamon quill
  • 6 cups vegetable stock or water
  • 1 teaspoon salt
  • 3-4 tablespoons lemon juice
  • Basmati rice or roti natural yoghurt and chopped coriander to serve

Instructions

  • Preheat the oven to 180 degrees Celsius.
  • Rinse the lentils in a sieve until the water runs clear. Set aside to drain while preparing the vegetables.
  • In a large heavy-based pan – suitable for putting inside the oven – heat the ghee or oil over a moderate heat. Add the onions and saute for 5-10 minutes until softened and starting to colour. Add the cauliflower, apple, ginger, garlic, chilli and spices. Continue to cook, stirring often, for 5 minutes.
  • Add the rinsed lentils and stock or water and bring to a boil. Place the pan into the oven, uncovered, and cook for 30 minutes. Add the salt and stir well. Bake for a further 30–40 minutes until thickened. At this stage, the dhal can be pureed with a stick blender to blend in the cauliflower and apple pieces – this is optional.
  • Stir through the lemon juice, check the seasoning, and serve immediately with cooked basmati rice or roti, natural yoghurt, chopped coriander and curried toasted seeds (recipe below).

Notes

CURRY TOASTED SEEDS
These toasted seeds add a delightful crunchy element to the dhal. This recipe makes a generous amount, leftover seeds make a great snack or can be sprinkled over salads.
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 teaspoon soy sauce or tamari
1/2 -1 teaspoon mild curry powder
Place the seeds in a frying pan over a moderate heat. Dry toast the seeds, shaking often until golden. Remove from the heat and tip into a bowl. Mix through the soy sauce and 1/2 teaspoon curry powder. Check taste, adding extra curry powder if needed.