Featured Ingredient:
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Cauliflower Dal with Paanch Phoran
Megan from Smith & Truslow
6
20 minutes
45 minutes
Indian
Main Course
This cauliflower dal is a cozy, one-pot red lentil stew made with tomatoes, ginger, garlic and turmeric, and flavored with our organic Paanch Phoran, a Bengali blend of mustard, cumin, fennel, fenugreek and black caraway. It's vegan, gluten-free and ready in under an hour. Serve with naan or over basmati rice.
Ingredients
- 2 Tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 teaspoons fresh ginger minced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon turmeric
- 1 tablespoon Organic Paanch Phoran
- 1 ½ teaspoons salt
- 1 1/2 cups split red lentils
- 4 cups vegetable stock
- 1 can diced or stewed tomatoes
- 1 cauliflower cut into bite size pieces
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic, ginger, red pepper flakes, turmeric, Paanch Phoran and salt. Stir and cook until fragrant, about 1 minute.
- Add the lentils and stir for 2 minutes to coat them in the spices.
- Add the vegetable stock, bring to a boil, then reduce the heat and simmer for 20 minutes.
- Add the tomatoes and cauliflower. Return to a boil, then reduce the heat and simmer until the cauliflower is tender, about 15 minutes. Add more stock or water if the dal gets too thick.
- Serve with naan or over rice.
