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Ginger-Infused Cauliflower Dal with French Lentils

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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

 

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Cauliflower Dal with French Lentils
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Course: Main
Cuisine: Indian
Servings: 8
Author: Vaishali
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
  • 1/2 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 1/2 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.

 

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Comments

  11. 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.

    Reply

  12. 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.

    Reply

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