Image
By
Justine SchofieldAbstract
Essentially this is a dhal, but I’ve put my own stamp on it by bulking it out with cauliflower. You can use this as a base for other vegetables, too. I love to add leafy greens, such as kale and spinach, or zucchini and broccoli. Make it your own and take the opportunity to use up any veggies in the crisper so they don’t go to waste.
There are hundreds of different regional variations of dhal. I use coconut milk in mine, so it’s similar to a Sri Lankan version. Dhal can be made with a variety of pulses, not just lentils, so I’ve added split peas as they give a beautiful creamy result. Serve as is or as a side to a curry banquet.