Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Masoor dal - (pink lentils)

  2. 1 lb 454g / 16oz Cauliflower (small)

  3. 2 lbs 908g / 32oz Onions - finely chopped (medium)

  4. 1/2 cup 118ml Ghee or oil

  5. 1 teaspoon 5ml Ground chili

  6. 2 teaspoons 10ml Freshly ground black pepper

  7. 1/2 tablespoon 7 1/2ml Ground cumin

  8. 1/2 tablespoon 7 1/2ml Ground coriander

  9. 2 teaspoons 10ml Ground turmeric

  10. 1/2 Lemon - juicd

  11. 2 1/2 cups 592ml Chicken broth

  12. 2 oz 56g Desiccated coconut

  13. 1/2 tablespoon 7 1/2ml Flour

  14. 1 teaspoon 5ml Salt

  15. 4 oz 113g Raw cashew nuts

Instructions Jump to Ingredients ↑

  1. Wash the Lentils well and drain. Heat the Ghee or Oil in a large saucpan and fry the Onions. When they soften add the Chili, Pepper, Cumin, Coriander, and Turmeric. Stir in well and cook for 30 seconds or so. Add the Lentils. Stir well to ensure that each grain is coated and add the Lemon Juice. Cut the Cauliflower into small florets and add to the pan. Add the Chicken Stock and the Coconut. Bring to the boil and simmer for 20 minutes. Mix the flour with some of the liquid to form a smooth paste and stir into the saucepan. Add the Salt and Cashews. Cook a further 5-10 minutes until the Lentils have formed a thick sauce. This dish is a complete meal in itself when served with plain boiled rice.


Send feedback