250g 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
250g cherry tomatoes
1 tbsp vegetable oil
½ tsp each cumin seeds and chilli powder
1 onion, sliced
- To make the dhal, 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 minutes to 1 hour, stirring now and then, until it thickens.
- Meanwhile, heat the oven to 200C. Toss the cauliflower and tomatoes with the oil, cumin, chilli powder, onion and seasoning on a baking tray. Roast for 20 minutes.
- 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.