Cauliflower Dahl

I am not sure how I missed this soup for the winter season. Cauliflower has a delicate and sometimes bland taste, and you need to be precise in the use of spices, oils and herbs. 

 

I found the richness of the coconut milk very nourishing during the winter months. However coconut being a cooling milk, we need to add warming spices like ginger, Cayenne, curry powder or hot paprika.

Ingredients:

• 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 tsp mustard seeds
• ½ dried red chili 
• 1/2 tsp of fresh ginger
• 1 pinch of curry powder, hot paprika or Cayenne 
• 3 tsp of lemon juice
• 300 g yellow split peas, soaked in water and rinsed
• 2 x 400 g tins of reduced fat coconut milk
• salt and pepper 
• Garam masala for garnishing 

Method

1. Peel and slice the shallots and garlic, then cut the cauliflower into florets.
2. 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 chili, ginger, and acurry powder, hot paprika or Cayenne, and fry for 2 minutes.
3. Add the split peas and coconut milk, then fill 1 empty tin with water and add to the pan. Season, bring to a boil, then lower the heat and simmer for 40 minutes, stirring occasionally. Add the cauliflower for the last 20 minutes or so. If the liquid reduces too much, add a splash of water.
4. Fry the remaining shallots in oil on high heat until crisp, then add the remaining curry leaves and mustard seeds, and fry for 1 minute. Sprinkle over the dahl and serve on rice or quinoa, and add garam masala to garnish.