Indian Curried Lentils With Cauliflower
Cook/Dehydrate time
Total time
Author: Ama T. Opare
Recipe type: Main
Cuisine: Indian
Serves: 4-6 servings
- 1 cup lentils, soak for 2 hours or overnight
- 4 cups water
- 2 teaspoons Oil (optional)
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 8 curry leaves
- 1 medium yellow onion chopped
- 1-2 hot peppers chopped or chili flakes depending on your desired hotness. I used cayenne peppers.
- 5-6 garlic cloves finely chopped
- 1 inch piece of ginger peeled and minced
- 4 medium tomatoes chopped or 3 TBL tomato paste
- 1 teaspoon salt or to taste
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- 1½ cup chopped cauliflower
- Soak lentils in filtered water for 2 hours.
- Heat pot and add oil if using.
- Add the mustard seeds and the cumin seeds and stir.
- Add the curry leaves and chili peppers and stir.
- Add the onions, garlic and ginger and stir. Cook until onions begin to become transparent.
- Add the tomatoes or tomato paste, turmeric and the garam masala. Stir and cook until tomatoes are soft.
- Rinse and dain the lentil.
- Add lentils, cauliflower and water. Stir to mix well.
- Simmer covered for 50 minutes.
Recipe by Food For The Soul at https://foodforthesoul.me/indian-curried-lentils-with-cauliflower/
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