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Tarka Dal with Roasted Cauliflower

Make tarka dal with roasted cauliflower, from the first ingredient to the finished dish.

2 servings · 11 ingredients · 4 steps

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Tarka Dal with Roasted Cauliflower, plated and ready to serve. — The finished recipe. Tarka Dal with Roasted Cauliflower

Ingredients 1 to 6 for tarka dal with roasted cauliflower arranged separately on a dark worktop. — Ingredients 1 to 6. 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.)

Ingredients 7 to 11 for tarka dal with roasted cauliflower arranged separately on a dark worktop. — Ingredients 7 to 11. 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

Tarka Dal with Roasted Cauliflower, preparation step 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. — Step 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.

Tarka Dal with Roasted Cauliflower, preparation step 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. — Step 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.

Tarka Dal with Roasted Cauliflower, preparation step 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. — Step 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.

The finished tarka dal with roasted cauliflower. — Step 4. Pour the sizzling oil over the dal, pile the cauliflower on top and scatter the coriander.

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