Sprouted Lentil Dhal with Roasted Cauliflower
Hi Friends! Can you believe we are already in the fifth month of the year? It's crazy how time flies. I've been wanting to share this recipe with you for quite some time now. Sprouted Lentil Dhal with Roasted Cauliflower is very simple to make and very tasty. If you love Indian cuisine but are looking for a much healthier twist, this recipe is for you.
What You'll Need
Lentil Dhal 1 cup lentils, rinsed, sprouted 1 cup carrots, chopped 5 cups water 1 teaspoon ground turmeric 2 teaspoons ground coriander 1 1/2 teaspoons fresh ginger, grated 1 1/2 teaspoons salt 2 tablespoons ghee (clarified butter) or coconut oil 1 teaspoon cumin seeds 1/4 cup cilantro, chopped 2-3 medium or 1-2 large onions, yellow or white
Cauliflower 1 large cauliflower, chopped into florets 2-3 tbsp coconut oil 1 tsp black pepper powder ½ tsp paprika or red chili powder 1 tbsp cumin salt or black salt
What You'll Need To Know
You'll want to start by pre-heating the oven to 350. Next, you'll want to blanch the cauliflower for 5-7 minutes in hot water. In a large mixing bowl mix the oil and all the spice powders and salt together. Add the cauliflower florets to this mixture, gently tossing so that the mixture evenly coats all the cauliflower florets. Place the florets in the oven for 30-35 minutes.
Start by caramelizing onions, by slowly cooking them in a wide, thick-bottomed sauté pan with a little ghee or coconut oil at a low heat until they are richly browned. This process should take about 30 minutes.
Is the caramelized onions needed? Not really. If you are crunched on time, you ca quickly sautee them instead. I love caramelizing the onions because is is a great way to pull flavor out of the simplest of ingredients. So, this step is totally optional.
Next, combine the lentils, water, turmeric, coriander, and ginger in a stock pot. Bring to a boil, and then reduce the heat to low and cover. Simmer for 30 minutes or until the lentils are fully cooked and soft. Turn off the heat and add the salt.
In a large saucepan, warm up the ghee over moderate heat and add the cumin seeds to sauté for a minute or so, or until they turn brown and release their aroma. Pour the lentils into the saucepan and cover to allow the seasoning to blend, about 2 minutes. Garnish with cilantro.