Hedden Family Recipes

Dal with cauliflower

Adapted from the recipe of Marco Seifried in the book:

Seifried, Marco. 2021. One Pot Veggie, 2nd edn., p. 21. München: Gräfe und Unzer Verlag GmbH. ISBN-13: 978-3-8338-8016-2

Ingredients:

• 2 Tbsp. olive oil
• 3 green onions, chopped
• 1 hot chili pepper, chopped (optional)
• 2 cloves garlic, minced
• about 1 Tbsp. minced ginger
• 8 ounces of red split lentils
• 1 Tbsp. curry powder
• 2-3 Roma tomatoes or about 7 ounces of any tomatoes, chopped
• 1 cup vegetable bouillon
• 1 head of cauliflower, about 12 ounces
• ½ tsp. salt (to taste)
• ½ tsp. pepper (to taste)

Directions:

1. If serving with rice, put on rice now.
2. Weigh cauliflower: if it weighs significantly more than 12 ounces, augment other ingredients accordingly.
3. Put 1 Tbsp. of olive oil in a large pot and put on medium heat
4. Chop green onions and chili pepper, and mince garlic and ginger
5. Add green onions, chili pepper, garlic and ginger to pot and sauté for 1-2 minutes
6. Add lentils and curry powder to pot, stir and let cook about 1 minute
7. Add tomatoes and vegetable bouillon, bring to a boil, turn down heat, and simmer for about 10 minutes, stirring occasionally.
8. While everything in pot is cooking, chop up cauliflower into small pieces.
9. Add cauliflower to pot and cook cauliflower until it is cooked, but not too soft.
10. Add salt and pepper to taste.
11. Serve over rice or with pita bread.