Wed, 17 January 2024
INGREDIENTS:
3 Tbsp Vegetable Oil
3 Shallots
3 Garlic Cloves, sliced
1chopped Ginger
1 Tbsp Curry Powder
1 Sprig Curry Leaves
1 Tbsp Cumin Seeds
300ml Vegetable Stock
3⁄4 Cup yellow lentil
200ml Can Coconut Milk
1 Can of Chickpeas
Handful spinach
Salt
Crispy Cauliflower
1 Crispy Cauliflower( cut into small florets)
1 Tbsp Curry powder
Pinch of salt
Gluten free self raising flour
1 bottle sparkling water
To Serve:
Yoghurt
Mint
METHOD:
• Place a large saucepan over medium heat. Add the oil and once hot, add the shallot, garlic, cumin seed, curry leaves and ginger, then turn the heat to low. Simmer over this low heat until the onion is brown and soft, then add the curry powder and stir to coat the ingredients in the pan.
• Add the lentil stir to coat then pour over the stock. Simmer for 15 minutes or until the lentil is just soft.
• Taste and check for seasoning. Add the chickpeas, stirring to combine, then add the coconut milk. Bring the mixture up to the boil then turn to low and simmer gently for 10 minutes until the lentils are soft but still holding their shape.
• Scoop the dahl into bowls. Top with a dollop of yoghurt and gently push some spinach leaves into the sauce (they will soften in the heat). Scatter mint on top.
• Season and serve with rice or roti
To make the Crispy Cauliflower:
Turn on preheat oven at 180c.
In a tray mix it in the cauliflower, oil and salt. Roast the cauliflower for ten minutes. Then leave to cool.
In a large mixing bowl, mix the flours , salt and sparkling water. Use a whisk to whisk in mix into light batter consistency.
Dip the cauliflower into the batter mix.
Deep or shallow fry the battered cauliflower until golden brown then served it on the Dahl.
