Golden Cauliflower Dal with Spinach and Coconut

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Feasting at home

Total Time

35 minutes

Prep Time

15 minutes

Cook Time

20 minutes

Rating

(46)

Ingredients

4 servings

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

Vegetarian Dinner Sautéing Gluten-Free ...

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Preparation

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Step 1

Cover the split lentils with 2 cups boiling water, set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.