Dahl with Cauliflower & Spinach
Dahl with Cauliflower & Spinach

Ingredients

For the Rice

1 ½ cups of basmati rice

7 cups of hot water

1 teaspoon of salt

 

For the Dhal

2 cups of McCain Cauliflower Florets

1 cup of McCain Garden Spinach

4 tablespoon of olive oil

1 medium onion chopped

1 green chilli chopped (optional)

2 cloves of garlic chopped

1 tomato chopped

5 cups of boiling hot water

1 ½ cups of red lentils

1 teaspoon of turmeric

1 teaspoon of salt

½ teaspoon of black pepper

½ of dried parsley

¼ teaspoon of ground nutmeg

1 stick cinnamon

Handful of fresh coriander chopped

 

Directions

Prep Time: 10 -15 minutes

Cook Time: 10 - 15 minutes

Serves: 4

 

For the Rice:

  1. Add the basmati rice to the pot with water and salt and cook for about 10-15min.
  2. When the rice is done, pour it into a strainer and allow the water to drain. Leave it aside.

If the pot is still wet, wipe it down with a paper towel but the pot shouldn't be wet.

For the Dhal: 

  1. Add the olive oil to the same pot on medium to high heat. Add the onions and sauté until soft.
  2. Add the garlic and chilies to the pot and sauté for 1 minute.
  3. Add the tomatoes and sauté until soft.
  4. Then add 3 cups of boiling hot water and the red lentils.
  5. Add turmeric, salt, black pepper, dried parsley, nutmeg and cinnamon stick. Cook until the red lentils have expanded. Add the remaining 2 cups of boiling hot water.
  6. Add the cauliflower, spinach and coriander to the pot and cook until the cauliflower is soft. Your dhal is ready to serve with the basmati rice.

 

Recipe & Photo Credit: @sugarybakedgoodness