Dahl With Cauliflower & Spinach
For the Rice
1 ½ cups of basmati rice
7 cups of hot water
1 teaspoon of salt
For the Dhal
2 cups of McCain Cauliflower Florets
1 cup of McCain Garden Spinach
4 tablespoon of olive oil
1 medium onion chopped
1 green chilli chopped (optional)
2 cloves of garlic chopped
1 tomato chopped
5 cups of boiling hot water
1 ½ cups of red lentils
1 teaspoon of turmeric
1 teaspoon of salt
½ teaspoon of black pepper
½ of dried parsley
¼ teaspoon of ground nutmeg
1 stick cinnamon
Handful of fresh coriander chopped
4
Prep Time: 10 - 15 minutes
Total Time: 10 - 15 minutes
For the Rice:
- Add the basmati rice to the pot with water and salt and cook for about 10 - 15 minutes.
- When the rice is done, pour it into a strainer and allow the water to drain. Leave it aside.
If the pot is still wet, wipe it down with a paper towel but the pot shouldn't be wet.
For the Dhal:
- Add the olive oil to the same pot on medium to high heat. Add the onions and sauté until soft.
- Add the garlic and chilies to the pot and sauté for 1 minute.
- Add the tomatoes and sauté until soft.
- Then add 3 cups of boiling hot water and the red lentils.
- Add turmeric, salt, black pepper, dried parsley, nutmeg and cinnamon stick. Cook until the red lentils have expanded. Add the remaining 2 cups of boiling hot water.
- Add the cauliflower, spinach and coriander to the pot and cook until the cauliflower is soft. Your dhal is ready to serve with the basmati rice.
Recipe & Photo Credit: @sugarybakedgoodness
#Cauliflower Florets #Garden Spinach #dahl #rice