Cauliflower Dal with Parathas

Serves 4

You will need

For the cauliflower dal

1 tbsp organic olive oil
1 onion, peeled and chopped
120g chana dal
1 tsp organic turmeric
1 tsp garam masala
Stock made from 2 tsp reduced salt organic bouillon in 400ml hot water
450g frozen cauliflower florets
Juice 1 lime
200ml coconut milk
Place the chana dal in a saucepan, cover with water and soak for 1 hour.
When the chana dal is soaked, fry the onion in the olive oil.  Add the spices and continue to cook for 1 minute.  Add the drained chana dal and stock and bring to the boil.
Reduce heat to simmer and cook for about 30 minutes until the chana dal is tender. For a smoother dal mash with a potato masher.  Add the frozen cauliflower florets and cook for a further few minutes until the cauliflower is tender.
Serve with parathas

For the parathas

Makes 8
250g rye flour (or equal parts chapati flour and plain flour)
4 tbsp organic olive oil
150ml water
1/2 tsp pink salt
60g rice flour
Place the rye flour and salt in a bowl and add 2 tbsp oil.  Mix together then add water (plus a
Roll the dough in the remainder of the oil and leave for 15 minutes.  Divide into 8 pieces.
Roll each piece out in rice flour then fold into 4.  Roll again into a 6 inch round.
Cook on a medium heat in a fry pan for about a minute each side.  Serve with the dal.

Janet x

Recipe Copyright © 2015 40plusandalliswell

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