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A
traditional Indian dhal (lentil curry) with carrots and cauliflower,
served on a bed of basmati rice. Lentils are a good source
of protein and fiber, and cook quickly into a thick and creamy
puree. Dhal is usually eaten with rice or Indian breads, like
naan or chapati, to soak up the delicious and nutritious gravy.
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| 3
tablespoons peanut or canola oil |
| 2
onions—chopped |
| 2
carrots—quartered
lengthways and thinly sliced |
| 4
cloves garlic—finely
chopped |
| 1
tablespoon finely grated ginger |
| 1½
teaspoons coriander |
| 1½
teaspoons cumin |
| 1
teaspoon turmeric |
| ¾
teaspoon cinnamon |
| ¾
teaspoon chili powder |
| 2
cups cauliflower florets (about ¼ cauliflower) |
| 1½
cups red lentils |
| 14
oz (420g) canned tomatoes—chopped |
| 1½
cups coconut milk |
| 1½
cups vegetable or chicken stock |
| 1½
teaspoons salt |
| 2
cups basmati rice |
| 2
tablespoons lemon juice |
HEAT
the oil in a large saucepan over a medium heat and cook the
onion and carrot for 8 minutes, stirring occasionally. ADD
the garlic, ginger, coriander, cumin, turmeric, cinnamon and
chili and cook, stirring, for a minute. ADD the cauliflower
and red lentils and stir to coat them with the spice mixture.
ADD the tomatoes, coconut milk, salt and stock, bring to the
boil and cover with a lid. REDUCE the heat to medium and simmer
for 20 minutes, stirring occasionally. WHILE the dhal simmers,
cook the rice. REMOVE the dhal
from the heat and stir in the lemon juice. SERVE on a bed
of basmati rice.
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