Dal with Carrot & Cauliflower
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 6 Servings
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- Difficulty Level Easy
We love this meal! I’ve made it for us numerous times. It definitely tastes Indian, which we love, but is not spicy hot. It’s spicy flavorful instead! Dal (or also spelled as daal/dhal/dahl) served in Indian restaurants usually does not have any other vegetables with it. It’s kind of a mushy mess. I like that this recipe adds some texture with the cauliflower and carrot. It compliments the dal well!
I also like that it makes 6 servings and tastes just as good reheated, as it does the first time it’s made. Although it takes an hour to make, it’s a fairly easy process. I did switch out the can of tomatoes for 4 fresh tomatoes, and also switched the oil to coconut. I’ve made it with canned tomatoes before and it tastes just as good. It’s just a personal preference for us to eliminate as much canned food as possible.
I love having a rice cooker. It really saves time and is consistently the perfect texture. We use this one: http://www.aroma-housewares.com/kitchen/appliances/ARC-914S.html?id=WKIt9yIA
Sutton Rated: 4
Angie Rated: 4.5
Note: All of the changes I made are shown in the recipe below
Source of original recipe: http://www.mediterrasian.com/delicious_recipes_dhal.htm
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Ingredients
- 3 tablespoons coconut oil
- 2 onions, chopped
- 2 carrots, chopped
- 4 garlic cloves, coarsely chopped
- 1 tablespoon freshly grated ginger
- 1 1/2 teaspoons coriander
- 1 1/2 teaspoons cumin
- 1 teaspoon ground turmeric
- 3/4 teaspoon cinnamon
- 3/4 teaspoon chili powder
- 2 cups cauliflower florets (about 1/4 cauliflower)
- 1 1/2 cups red lentils
- 4 tomatoes, chopped
- 1 can light coconut milk
- 1 1/2 cups vegetable stock
- 1½ teaspoons salt
- 2 cups brown rice
- 2 tablespoons lemon juice
Instructions
- 1. Cook the brown rice.
- 2. Heat the oil in a large saucepan over a medium heat and cook the onion and carrot for 8 minutes, stirring occasionally. Add the garlic, ginger, coriander, cumin, turmeric, cinnamon and chili and cook, stirring, for a minute. Add the cauliflower and red lentils and stir to coat them with the spice mixture. Add the tomatoes, coconut milk, salt and stock, bring to the boil and cover with a lid. Reduce the heat to medium and simmer for 20 minutes, stirring occasionally. Remove the dhal from the heat and stir in the lemon juice. Serve on a bed of brown rice.
- Servings : 6
- Ready in : 60
- Course : Main Course
- Recipe Type : Curry
- Ingredient : Legumes
Instructions
- 1. Cook the brown rice.
- 2. Heat the oil in a large saucepan over a medium heat and cook the onion and carrot for 8 minutes, stirring occasionally. Add the garlic, ginger, coriander, cumin, turmeric, cinnamon and chili and cook, stirring, for a minute. Add the cauliflower and red lentils and stir to coat them with the spice mixture. Add the tomatoes, coconut milk, salt and stock, bring to the boil and cover with a lid. Reduce the heat to medium and simmer for 20 minutes, stirring occasionally. Remove the dhal from the heat and stir in the lemon juice. Serve on a bed of brown rice.
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