Cauliflower, Carrot And Spinach Red Dal
Created by dienia b on January 5, 2023
- Servings: 4
- Prep Time: 9m
- Cook Time: 45m
- Recipe #39975
Ingredients
- 2 tablespoons oil
- 1 clove garlic, smashed
- 1 cup onion, finely chopped
- 1 teaspoon fresh ginger, peeled,grated
- 2 teaspoons garam masala
- 1/4 teaspoon ground coriander
- 1/4 teaspoon cumin
- 8 ounces cauliflower, broken into small florets
- 2 carrots, peeled ,cut into bite-sized chunks
- 200g red split lentils, washed ,drained,(1 cup)
- 3 cups water
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces fresh baby spinach, roughly chopped
- 1 tablespoon fresh cilantro, minced
How to Make
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Step 1: Heat the oil in a large saucepan
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Step 2: Add the onion and cook for about eight minutes, until soft and translucent.
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Step 3: Add garlic
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Step 4: Stir in the ginger, garam masala and ground coriander and cook for another two minutes.
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Step 5: Add cumin
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Step 6: Add the vegetables and lentils and stir to coat them in the spiced onions, then pour in 3 cups water. Bring to a simmer and cook gently for 20 minutes.
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Step 7: Skim off any residue on the surface of the liquid, then stir in the turmeric and salt and pepper to taste
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Step 8: Simmer for another 15 minutes, or until the vegetables and lentils are tender.
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Step 9: Add water as needed
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Step 10: Stir the spinach through the lentil mixture and cook for two minutes until wilted
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Step 11: Garnish with cilantro
Nutritional Facts
- Serving Size: 1 (465.2 g)
- Calories 343.1
- Total Fat - 10.2 g
- Saturated Fat - 2.1 g
- Cholesterol - 9.6 mg
- Sodium - 602.4 mg
- Total Carbohydrate - 43.3 g
- Dietary Fiber - 18.9 g
- Sugars - 7.3 g
- Protein - 21.4 g
- Calcium - 170.1 mg
- Iron - 5.9 mg
- Vitamin C - 23.6 mg
- Thiamin - 0.5 mg