Ginger-Infused Cauliflower Dal with French Lentils

Cauliflower Dal French Puy Lentils are these mottled, dark gems that cook up into pearly black deliciousness.

I love these little guys because they have a peppery flavor that goes nicely with Indian spices. This time, I substituted them for the pink lentils (masoor) I use to make Cauliflower Dal. They were so good, I am never making this dish without them again.

This dal makes a great weeknight meal with some boiled rice and subzi. The lentils cook quite fast and easily in my pressure cooker, although I guess they’d do pretty well too in a microwave because of their tiny size.

It’s a busy weeknight so I’m going to stop nattering and get on with the recipe. Here we go!
French puy lentils

 

Cauliflower Dal with French Lentils
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 8
Ingredients
  • 1 cup French Lentils, cooked in a pressure cooker or put in a microwave-safe bowl with enough water to cover the lentils, and microwaved until tender
  • 1 medium head of cauliflower, separated into florets
  • 1 red onion, sliced thinly
  • 1-inch knob of ginger, grated
  • 1 tbsp canola or vegetable oil
  • 6 green cardamom pods, bruised
  • 1 tbsp coriander powder
  • 1 tsp red chilli powder
  • ½ tsp turmeric
  • For tempering:
  • 1 tsp vegetable or canola oil
  • 1 tsp cumin seeds
  • 5 cloves garlic, minced
Instructions
  1. Heat the 1 tbsp vegetable oil and add cardamom
  2. Stir for a minute and add the onions.
  3. Fry on medium heat until the onions brown at the edges.
  4. Add the ginger and stir for a few seconds.
  5. Add the coriander powder, chilli powder and turmeric and stir to coat with oil.
  6. Add the cauliflower and salt to taste. Stir well, add ½ cup of water, cover and let cook until the cauliflower is tender.
  7. Add the lentils and stir well. Cook on medium heat for about 5 minutes. Check salt.
  8. Heat the oil for tempering. Add the cumin seeds and, when they sputter, add the garlic.
  9. Stir-fry the garlic until light brown. Pour the garlic-oil mixture on the dal.
  10. Garnish with coriander and serve hot with rice.

***

Here’s Opie looking very, very thoughtful. Honestly, sometimes I think he’s pondering the meaning of life. Or at least how to get his next treat.

And Lucy Big Ears, in a playful mood after dinner.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

 

Comments

  1. says

    Hi there, I called via Suranga’s (gappa) site and the reason ? your dish sounds absolutely delicious and after having read the ingredients and recipe my south is watering. Unfortunately I can’t take advantage of the recipe as I am married to a man who can’t eat spices, sauces and goodness knows what else – he also hates the smell of these – he counts brocolli and cauliflower as exotic vegetables for goodness sake ! ARGHH ! he drives me insane at times – I manage to cope for a month or so and then have to call at my friends with a couple of other friends and we all go out and splurge out on having a spicy meal either Chinese or Indian – yum! My next visit is coming up this week and I am really desperate for a spice of any kind my palate has all but died… Thanks for the third handed enjoyment of your Ginger Cauliflower with Lentils – It sounds really very appetising. Cheers from Scotland, Kate x.

  2. says

    Hey vaishali, Opie and Lucy look so cute:-) Lovely recipe with french lentils and cauliflower. I love french lentils too, they cook up so fast. These are good substitute to whole masoor dal.

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