Tarka Dhal with Roast Cauliflower

This is my take on a simple Tarka dhal. For this recipe, I use red lentils. They soften quickly which does away with overnight soaking. Feel free to use a combination of different coloured and textured dhal, but remember to lengthen the cooking time according to the dhal you’ve chosen.

Tarka is the technique used when adding raw spices to very hot oil. The seeds pop and sizzle, releasing their pungent aromatics into the oil. Usually, the hot spicy oil is added to the dish just before serving. Occasionally, tempering the spices at the start is also acceptable, adding aromatic depth to curries.

The dhall is delicious as is, but if you feel it needs something more, I’ve included roasted cauliflower steaks. Serve with warm naan bread or poppadoms and a pomegranate raita.

Tarka Dahl with Roast Cauliflower

Serves  4

30 ml (2 tablespoons) vegetable oil
1 large brown onion, finely diced
1 garlic clove, minced
7.5 ml (1 1/2 teaspoons) cumin seeds
12.5 ml (2 1/2 teaspoons) ground coriander
7.5 ml (1 1/2 teaspoons) turmeric
2.5 ml (1/2 teaspoon) dried red chilli flakes
240 g red lentils, rinsed and drained
15 ml (1 tablespoon) tomato paste
400 g tin chopped tomatoes
5 ml (1 teaspoon) sugar
800 ml weak vegetable stock
salt and pepper, to taste
a spritz of fresh lemon juice

30 ml (2 tablespoons) olive oil
1 large cauliflower
salt and freshly ground black pepper

Heat the vegetable oil in a saucepan. Add the onion and sauté for until softened, about 8-10 minutes. Add the garlic and cook for a further minute. Stir in the cumin seeds, coriander, turmeric and chilli flakes. Cook for 2 minutes to bloom the spices.

Add the lentils, tomato paste, chopped tomatoes, sugar and vegetable stock.  Season lightly with salt and pepper. Simmer for 35-40 minutes or until the liquid has been absorbed.

Stir the dhal several times during the cooking time to prevent catching on the bottom. Check the seasoning and adjust if necessary. Add a squeeze of fresh lemon juice to brighten the flavours.

While the dhal is cooking, preheat the oven to 200º C. Line a roasting sheet with parchment paper. Cut the cauliflower into 1.5cm thick steaks. Lay on the tray and drizzle with olive oil. Season with salt and pepper and roast for 15-18 minutes until tender, but not completely soft. You still want the cauliflower to have a little bite to it.

Serve the dhal with warm flatbreads or poppadoms, fresh tomato salad and roast cauliflower.

More plant-based easy suppers

Harira vegetable soup with barley and quinoa

Roast butternut crustless quiche with feta and pine nuts