gobi tarka dall
I can’t get enough cauliflower, and am always quick to toss out a few recipes for those that think it dull and dreary. I was dead pleased to see an article in the latest Delicious magazine devoted to the joys of the cauli. It’s not just for cauliflower cheese, y’know.
Gobi tarka dall (based on a recipe by Debbie Major):
150g puy lentils
300ml vegetable stock
2 teaspoons cumin seeds
1 large cauliflower, broken into florets
1 medium onion, chopped
6 garlic cloves, grated
1 teaspoon ground cumin
½ teaspoon turmeric
1 teaspoon Madras curry powder
200ml coconut milk
1 tin of tomatoes
1 tablespoon Greek yoghurt
Bunch of fresh coriander leaves
For the tarka:
2 tablespoons sunflower oil
1 teaspoon nigella seeds
1 teaspoon cumin seeds
- Rinse the lentils thoroughly then simmer them in the stock for 20 minutes until tender. Set aside.
- Heat a little oil in a pan, and drop in the cumin seeds. After 30 seconds or so they will spit and jump about so throw in the cauliflower and get some dark brown scorches on them. Remove to one side.
- In the same pan fry the onion until soft (about 10 minutes), then add the garlic. After a couple of minutes stirring add the cumin, turmeric and curry powder. Cook for a further minute, then add the coconut milk, tomatoes and cauliflower. Simmer for fifteen minutes, until the cauliflower is tender.
- Stir the lentils into the curry and season well with salt. Leave to simmer so everything is piping hot, then turn off the heat stirring in the yoghurt with some vigour (this will avoid separation). Throw some coriander over the top.
- For the tarka, get the oil sizzly hot and add the spices. After a minute’s crackling turn the heat off and toss the lot over the curry. Serve with soft and puffy naan bread.