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Roasted Cauliflower and Cherry Tomato Dhal

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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 6

Ingredients
  

  • 250 g yellow split peas rinsed well
  • 2 garlic cloves crushed
  • 1 tbsp freshly grated ginger
  • 1 tsp turmeric
  • 2 bay leaves
  • 1 head cauliflower broken into florets
  • 250 g cherry tomatoes
  • 1 tbsp vegetable oil
  • ½ tsp each cumin seeds and chilli powder
  • 1 onion sliced

Instructions
 

  • To make the dahl, boil 1 litre water and add the split peas, garlic, ginger, turmeric and bay leaves. Return to the boil, skim off any scum, then cover with a lid and simmer for 45 mins-1 hr, stirring now and then, until it thickens.
  • Heat the oven to 200C, gas 6. Toss the cauliflower and tomatoes with the oil, cumin, chilli powder, onion and seasoning on a baking tray. Roast for 20 mins.
  • Check the consistency of the dhal. If it’s a bit runny, remove the pan lid and increase the heat to reduce, stirring well.
  • Once the split peas are soft and fairly smooth, season well with salt. Serve in a bowl with the cauliflower spooned on top.

Notes

This side is best served on the day its made and eaten on the same day too.