Cauliflower and Potato Dal | Fussels Fine Foods

Introduction:

Serves 4

Ingredients:

Part 1
2tbspn Fussels sunflower oil
4 chopped shallots
2 chopped celery stalks
4/6 crushed garlic cloves
1tbspn chopped root ginger
1tspn salt
1/2tspn black pepper
1tspn curry powder
1tspn garam massala
Pinch of chilli flakes (to taste)
1/4tspn grated nutmeg
250g yellow split peas, soaked in cold water overnight then drained
750ml veg stock
3 potatoes, peeled and cut into 1cm cubes
1 small cauliflower, cut into florets

Part 2
1tbspn sunflower oil
1 chopped onion
1 crushed garlic clove
1/2 tspn mustard seeds
2 tbspn lemon juice
1tbspn brown sugar
1tbspn chopped coriander
1tbspn crushed cardamom pods

Preparation:

Part 1
Heat the oil in a large pan, add the shallots and celery, cook gently for 5 minutes. Stir in the garlic, ginger, salt, pepper, curry powder, garam massala, chilli and nutmeg and cook for 1 minute. Add the split peas and stock and bring to the boil, then reduce the heat and simmer for 20 minutes, skimming off any froth from the surface. Add the potatoes and cook for 10 minutes. Finally stir in the cauliflower and cook for 10 minutes or until the potatoes and cauliflower are just tender.

Part 2
To finish the dish, heat the oil in a frying pan until quite hot then add the onion and cook, stirring constantly for a minute. Quickly add the garlic, cardamon and mustard seeds and cook until the seeds start to pop. Stir this mixture into the dal followed by the lemon juice and sugar. Finish with the chopped coriander.