Ingredients

200 g (7 oz) dried red lentils, rinsed and drained
750 ml (14 pints) hot water
2 teaspoons medium curry powder
½ teaspoon salt
pepper
400 g (13 oz) cauliflower, trimmed and cut into small florets
6 tablespoons water
1 onion, thinly sliced
low-calorie cooking oil spray
1 teaspoon cumin seeds, roughly crushed
1 teaspoon ground turmeric
1 teaspoon garam masala

Instructions

1.Preheat the slow cooker if necessary. Place the lentils, measurement hot water, curry powder and salt in the slow cooker pot, then season with pepper.
2.Cover and cook on high for 3-4 hours or until the lentils are soft.
3.Meanwhile, place the cauliflower in a large frying pan with the measurement water, cover and cook over a medium heat for 5 minutes until the cauliflower is almost tender.
4.Drain off any excess water, then add the onion and a little low-calorie cooking oil spray, increase the heat and cook for 2-3 minutes, stirring.
5.Sprinkle the cumin, turmeric and garam masala over the cauliflower and cook, stirring, for 4-5 minutes until the cauliflower is golden brown.
6.Season to taste. Stir the lentil dahl, spoon into shallow bowls and top with the spiced cauliflower.
7.FOR EASY AUBERGINE & MUSHROOM DAHL, follow the recipe above to cook the lentil dahl.
8.Spray a large frying pan with a little low-calorie cooking oil spray, add 1 large diced aubergine and 100 g (3½ oz) sliced button mushrooms and cook over a medium heat for 2-3 minutes until beginning to soften.
9.Add a little more low-calorie cooking oil spray, then the cumin, turmeric and garam masala as above and continue to cook until the aubergine is soft.
10.Spoon the spiced vegetables over the dahl and sprinkle with chopped coriander.

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