Dal with cauliflower and carrots

Dal with cauliflower and carrots -

This Indian Dal or Lentil recipe is a healthy and heavy one as several vegetables are added to it. You can serve it as the main course dish along with rice or roti or chapati or paratha or you can also serve it with other side dishes.

Ingredients:

2 tbsp sunflower oil
1 onion, chopped
1 large garlic clove, finely chopped
30 g (1 oz) fresh root ginger, finely chopped
200 g (7 oz) yellow lentils
550 ml (18 fl oz) vegetable stock
100 g (3½ oz) carrots, cut into small sticks
170 g (6 oz) cauliflower, cut into small florets
3 tbsp chopped fresh coriander
1 tbsp lemon juice
salt and pepper

Method:

Heat the oil in a saucepan over a moderate heat, add the onion and garlic, and cook, stirring occasionally, for about 5 minutes or until just starting to soften. Stir in the ginger and cook for a further 3 minutes.
Add the lentils and stir to coat with the onion mixture. Pour in the stock, then cover the pan and bring to the boil. Reduce the heat and simmer for about 15 minutes.
Add the carrots and cauliflower. Cover the pan again and simmer for 12–15 minutes or until the lentils are tender and the vegetables are cooked.
Season with salt and pepper to taste. Stir in the coriander and lemon juice, and serve immediately.