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Low Glycemic

Tarka Dhal with Roasted Cauliflower

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Servings: 2 servings
Course: Mains & Bowls
Ingredients Method

Ingredients
  

  • 1 tbsp coconut oil
  • 1 small onion, diced
  • 1 tbsp garlic and ginger paste
  • 1-2 red chillies, finely chopped
  • 1/2 tbsp ground coriander
  • 1/2 tbsp ground cumin
  • 1 tsp turmeric
  • 2 tbsp tomato paste
  • 500ml water
  • 125g yellow split peas
  • Himalayan salt
  • Lemon or lime
  • Garam masala, to serve
  • 1/2 head cauliflower
  • 1 tbsp coconut oil, melted
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • Himalayan salt

Method
 

  1. Preheat the oven to 200°C.
  2. Heat a medium saucepan, add the coconut oil and diced onion and sweat until soft and translucent.
  3. Add the ginger and garlic paste, chilli and spices and cook for 2-3 minutes until fragrant. Stir in the tomato paste, then gradually add the water.
  4. Rinse the split peas until the water runs clear, then add them to the pan. Simmer, stirring regularly, until the split peas are cooked and falling apart.
  5. While the dhal cooks, cut the cauliflower into small florets. Mix the melted coconut oil and spices in a large bowl then add the cauliflower and toss to coat.
  6. Transfer to a lined baking tray, sprinkle generously with salt and roast for 10-15 minutes until tender and caramelised.
  7. If you like a looser dhal, add extra water, then season to taste with salt and lemon or lime. Garnish the dhal with the roasted cauliflower and a pinch of garam masala.
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