Dhal with cauliflower

Ingredients for 4 servings:

• 200 g cauliflower
• 300 g lentils, red
• 10 g fresh ginger
• 2 onions
• 1 tsp ground turmeric
• ¼ tsp chili powder
• ½ tsp cumin, ground
• 1 tsp mustard seeds, black
• 1 tsp garam masala
• pepper
• ½ lemon(s), juice
• 3 sprigs of coriander
• 1 can of tomatoes, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Remove the leaves and stalks from the cauliflower, wash, and divide into florets, or use thawed frozen cauliflower florets. Cook in boiling salted water for about 5 minutes, drain, and refresh. Rinse the lentils in cold water and drain. Peel and finely chop the ginger. Peel and finely dice the onions. Heat 2 tablespoons of oil in a saucepan or frying pan with high sides. Sauté the turmeric, chili, ginger, cumin, mustard seeds, and garam masala while stirring. Add the lentils and sauté. Pour in 1 liter of water and bring to a boil. Cover the lentils and simmer for 15-20 minutes. Pick off the coriander leaves or use a little coriander powder. Chop all but a few leaves for garnish. Heat 1 tablespoon of oil in a pan and fry the cauliflower florets for about 4 minutes, turning occasionally, until golden brown. Season with salt and pepper. Stir in the chopped coriander and tomatoes to the lentils. Season with salt and lemon juice. Serve with roasted cauliflower. Garnish with coriander leaves.