Addition of teff grain makes this lentil dhal a meal in itself. It’s great for packed lunches, picnics or a hearty and healthy family meal. Can be prepared ahead up to step 6 with the roasted cauliflower added just before serving.
1 tbsp. extra virgin olive oil
1 white onion, diced
2 garlic cloves, crushed
1 tsp. fresh ginger, grated
1 red chilli, finely diced
½ tsp. ground cumin
½ tsp. garam masala
½ tsp. ground coriander
½ tsp. ground turmeric
1 can of chopped tomatoes
1 can of full-fat coconut milk
350ml vegetable stock
300g red lentils
100g Lovegrass brown teff grain
1 small cauliflower, cut into florets
Toasted cashew nuts
Begin by preheating the oven to 180 °C and scatter the cauliflower florets onto a baking tray. Drizzle with oil and place in the oven to roast for 30 minutes.
In a large saucepan on medium heat, add the olive oil along with the diced white onion. Sauté for 5 minutes before adding the garlic and ginger.
After a few minutes add the diced red chilli, ground cumin, garam masala, ground coriander and turmeric.
Coat the onion evenly in spices before adding chopped tomatoes, coconut milk and vegetable stock.
Pour in the red lentils and let simmer for 15 minutes stirring occasionally.
Add the teff grain and cook for another 15 minutes stirring occasionally.
Fold the roasted cauliflower through the dahl and then plate up.
Serve with rice, coconut yoghurt, coriander and toasted cashew nuts.