Spices and aromatics make this hearty dahl a sensation for your tastebuds.

Serves:  6
Fresh from the garden:  Cauliflower, coriander, curry leaves, red onion, silverbeet
Season:  Winter/Spring


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What to do

  • 1. Prepare all the ingredients based on the instructions in the ingredients list.

  • 2. Combine the lentils, diced tomatoes, cumin, coriander and turmeric in a large pot.

  • 3. Add the water and bring to a simmer until the lentils begin to break down, around 20 minutes. Stir occasionally.

  • 4. Heat the oil in the frying pan over a medium-high heat, then add the cumin and mustard seeds and cook until the spices begin to pop.

  • 5. Add the diced red onion and curry leaves to the spices in the frying pan and cook, stirring, for 5 minutes or until the onions have softened and the mixture is fragrant.

  • 6. Put this spice mixture, along with the coconut milk and cauliflower florets into the pot of lentils and stir to combine.

  • 7. Cook, stirring occasionally, for a further 10 minutes or until the cauliflower is tender.

  • 8. Stir through the silverbeet, turn off the heat and season to taste.

  • 9. Garnish with fresh coriander leaves before serving.

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