Tarka Dal with Roasted Cauliflower
Makes 2 servings

INGREDIENTS
120 g Red lentils (Dry weight.)
350 g Cauliflower (Cut into small florets so they colour in the time.)
12 g Rapeseed oil
100 g Onion
A quarter tin (100 g) Chopped tomatoes, tinned
3 cloves, about 9 g Garlic (Sliced thinly. It goes in the hot oil at the end, not the pot.)
1 tsp of seeds if you have them Ground cumin
Half a tsp Ground turmeric
A pinch Chilli flakes
A handful Fresh coriander
A squeeze Lemon juice

METHOD
1. Heat the oven to 220°C. Toss the cauliflower with a third of the oil, salt and the turmeric, and roast for 25 minutes until the edges blacken.
2. Meanwhile simmer the rinsed lentils with the chopped onion, tomatoes and 500 ml of water for 20 minutes until soft. Salt at the end and add the lemon.
3. Heat the remaining oil in a small pan, add the garlic, cumin and chilli flakes and fry for 30 seconds until the garlic is just golden.
4. Pour the sizzling oil over the dal, pile the cauliflower on top and scatter the coriander.

Check ingredient packaging for allergen information.

RECIPE NOTES
The tarka is the whole point. Garlic fried until it is golden, not brown, or it turns bitter and there is no rescuing it.
No rice, so this is a lighter dinner at 347 kcal. Add 150 g of cooked rice for another 195.

Full recipe: https://www.getfuel8.com/recipes/tarka-dal-roasted-cauliflower
