Cauliflower, Spinach & Red Lentil Dal
½ cauliflower, grated
4 silverbeet/spinach leaves, shredded
1 tsp cumin powder
1 tsp fennel seeds
1 cup tomato puree
3 tsp curry powder
2 cups of uncooked red lentils
1 tsp coriander powder
1 tsp turmeric
1 cinnamon stick
1 tsp garam masala
Serve with cooked brown rice and mango chutney
Heat a large saucepan on a high heat.
Add the cumin and the fennel seeds and dry roast for one minute. Add one cup of tomato puree and stir.
Add the curry, coriander, turmeric and cumin powders and stir well. Add two cups of uncooked red lentils and four cups of water and then stir well. Add one cinnamon stick and add two cups of grated cauliflower. Cover with a lid and bring to the boil. When boiling, reduce the heat to a simmer and continue to cook until the lentils are soft. Add another cup of water if required. Stir from time to time while lentils are cooking. When the lentils are soft add salt to taste.
Then add one teaspoon of garam masala and stir well.Add the shredded spinach
and serve with cooked brown rice and mango chutney.
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