I am not sure how missed this soup for the winter season. Cauliflower have a delicate and sometimes bland taste that you need to be precise in the use of spices, oils and herbs.
I found the richness of the coconut milk very nourishing for the winter months, however coconut being a cooling milk need to be well compensate it with warming spices like ginger.
- 4 shallots or one large leek.
- 1 clove of garlic
- 1 small cauliflower
- groundnut oil or coconut oil.
- 1 small handful of curry leaves
- 2 teaspoons mustard seeds
- ½ dried red chilli
- 1/2 tsp og fresh ginger
- 3 tsp of lemon juice
- 300 g yellow split peas
- 2 x 400 g tins of reduced fat coconut milk
- salt and pepper
- Peel and slice the shallots and garlic, then cut the cauliflower into florets.
- Heat some oil in a pan and fry most of the shallots and the garlic until soft, then add most of the curry leaves and half the mustard seeds, crumble in the chilli and ginger and fry for 2 minutes.
- Add the cauliflower, split peas and coconut milk, then fill 1 empty tin with water and add to the pan. Season, bring to the boil, then lower the heat and simmer for 40 minutes, stirring occasionally. If the liquid reduces too much, add a splash of water.
- Fry the remaining shallots in oil on a high heat until crisp, then add the remaining curry leaves and mustard seeds and fry for 1 minute. Serve dhal scattered with the crisp shallot mixture.