Ingredients
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1/2 cup red lentil
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1 tablespoon cumin seed
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1 small onion, chopped
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2 teaspoons Madras curry powder
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1/2 teaspoon salt
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1/4 teaspoon turmeric
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4 plum tomatoes, chopped
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4 cups cauliflower florets
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1 chili pepper, halved
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1 teaspoon vegetable oil
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1 tablespoon cumin seed
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3 garlic cloves, minced
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2 teaspoons minced fresh ginger
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1/4 teaspoon cayenne pepper
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2 tablespoons fresh lemon juice
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1 tablespoon chopped fresh cilantro
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1 teaspoon sugar
Instructions
- In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric and 2 cups of water. Bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes.
- Add tomatoes,cauliflower, and chili and simmer, covered, until the cauliflower is tender, aprox 8 to 10 minutes. Then remove from heat.
- Heat oil in a small pan over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger. Continue to saute until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro and sugar. Taste and adjust seasonings with additional salt and cayenne.