My gran’s dahl is a favourite. Warming and nutritious, lentils are a wonderful little foodstuff. But how to make the dahl? Well, truth be told, I can never seem to replicate this no matter how hard I try. I even got her to write me out the recipe and I spent at least 15 minutes trying to decipher it, to no avail. So I try and I try to replicate it, but can’t seem to find the right recipe. But really, it’s a little bit OK, because then you have something to look forward to; a food memory.
What I decided to do was create a DIFFERENT type of dahl, the Cauliflower Dahl. So it’s a little of the “same same but different” situation happening.
1 onion, diced
3 TB Indian curry paste
1 tsp turmeric
1 tsp mustard seeds
1 cup lentils, soaked overnight
1 L veggie stock
1 cauliflower, broken into florets
1 potato, diced
1/4 cup coconut mylk
juice of 1 lemon
1 TB nigella seed, to serve
fresh coriander, to serve
1. Heat a large saucepan and cook the onion until soft, about 5 mins.
2. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste.
3. Pour in stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.
4. Simmer 10 mins, until the cauliflower and potatoes are tender.
5. Stir in the mylk, coriander and lemon juice, and serve with rice.