One Pot Coconut Dal w/ Spiced Califlower
Author: 
Recipe type: Mains, One-Pot
Cuisine: Nepalese, Vegan, Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
Traditional Nepali inspired dish, with a coconut twist, topped off with spicy, tender cauliflower. Super simple one-pot dal to satisfy your bellies. Don't forget to donate to help make a difference in Nepal! (link above!)
Ingredients
Coconut Dal
  • 2 cups Yellow Split Peas
  • 1 can Full-Fat coconut milk
  • 3-4 cups water
  • 2 onions, diced roughly
  • 1 red chili, diced
  • 2 Tbsp coconut oil
  • 1½ tsp turmeric
  • 1½ tsp cumin
  • 1 tsp black mustard seeds
  • ½ tsp asafoetida
  • ½ tsp ground cardamom seeds
  • 1" fresh ginger
  • 3 garlic cloves
Spiced Cauliflower
  • ½ a large cauliflower
  • ¼ cup gram (chickpea) flour
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • ½ tsp ground fenugreek seeds
  • ½ tsp chilli powder
  • 1 tsp salt & pepper
  • ½ cup water
Instructions
  1. Pre heat your oven at 200C/400F/Gas Mark 6 and line a baking tray with greaseproof/parchment paper.
  2. To start your Dal, heat a large, heavy bottom pan and add our coconut oil. Once heated, add the onion and chilli, frying until the onion is translucent. Now add your spices: cumin, turmeric, mustard seeds, asafoetida, cardamom, ginger and garlic. Stir continuously for about 1 minute - it should be very fragrant.
  3. Add your Split Peas, coconut milk and 3 cups of water. Stir together and let come to a boil.
  4. Once boiling, reduce to a simmer. Stir occasionally and add another cup of water when water has nearly been absorbed. You may need to use more water to loosen the Dal. Let cook for about 45mins to 1 hour, or until your lentils are soft and cooked through. Season with salt and pepper to taste.
  5. You can keep the Dal chunky, or you can use a hand blender to blend slightly, for a half and half chunky/smooth texture.
  6. While your Dal is cooking, Mix all of the other ingredients together in a bowl. Set aside to thicken slightly.
  7. Break your cauliflower into small florets. One by one, dip each floret into the mixture and smother with the mixture fully and place onto the lined baking paper. Repeat. Place in the oven for 25-30 minutes.
  8. Serve the Dal with rice or on its own and top with the spiced cauliflower and a sprinkle of coriander.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/one-pot-coconut-dal-w-spiced-califlower/