Description
Cauliflower Dal with Coconut and Spinach made with split red lentils and fragrant Indian spices. A healthy comforting, plant-based dinner recipe. Vegan-adaptable. (Inspired by Minimalist Baker)
Ingredients
- 1 cup split red lentils (masoor dal) see notes on “timing”.
- 2 cups boiling water
- 2 tablespoons ghee (or for vegan use coconut oil) ( ***see note at bottom!)
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 teaspoon fennel seeds
- 2–3 fat shallots, finely chopped
- 4 garlic cloves, finely chopped
- 2 teaspoons ginger, grated or finely minced (or use ginger paste)
- 2–4 fresh or dried chilies (optional, for heat)
- 1 teaspoon yellow curry powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon fenugreek leaves
- 1 can full-fat coconut milk
- 1 large head of cauliflower, broken into large florets (about 2 lbs), stems ok.
- couple handfuls baby spinach
Instructions
- Cover the split lentils with 2 cups boiling water, set aside.
- In an extra-large saute pan or Dutch oven, heat the ghee over medium heat, add the crushed coriander seeds, mustard seeds, cumin seeds, fennel seeds and stir for one minute.
- Add the shallots, garlic and ginger and optional chilies, and saute until fragrant and golden, lowering the heat to med-low, if need be, about 5 minutes. Add the curry powder and turmeric. Stir in the lentils along with the 2 cups of hot water. Add the salt and fenugreek. Give a good stir.
- Add the coconut milk and stir to incorporate, then add the cauliflower florets, coating them well. Give the pan a shake to allow any lentils to slip back into the liquid. Increase heat, bring to a simmer, cover, and simmer gently over med-low heat, until lentils are softened and cauliflower is fork-tender, about 10 minutes.
- Remove lid and let some of the liquid cook off, about 3-4 more minutes. Carefully stir in spinach. Taste, adjust seasonings. Add a squeeze of lemon if you like.
- Garnish with cilantro or scallions and if you made the extra tempering oil ( see notes), spoon this over top before serving.
- Serve with naan bread or basmati rice, or on its own in a bowl like a stew.
Notes
***For extra flavor (as is, this is “gently” spiced) create a tempering oil. Double the ghee and double the whole seeds. After sauteing the seeds in the oil or ghee, spoon half of this into a small bowl and set aside -to drizzle over the finished dish (this is the “tempering oil”) super tasty!
Timing: If your lentils seem extra-large, or your cauliflower florets seem extra small, cook the lentils a few minutes before adding the cauliflower, so the cauliflower doesn’t get overcooked. ****I used tiny lentils and extra-large florets.
You could also, roast off the cauliflower separately (toss with oil, salt and pepper at 400F until tender) and stir into the cooked lentils.
Nutrition
- Serving Size:
- Calories: 448
- Sugar: 5.7 g
- Sodium: 668.8 mg
- Fat: 23.1 g
- Saturated Fat: 18.3 g
- Carbohydrates: 49.3 g
- Fiber: 11.1 g
- Protein: 18.6 g
- Cholesterol: 7.6 mg