Dal is appropriate at all times of the year. This green, veg-packed version is the textbook definition of soothing.
Serves
4
Cauliflower
Vegetable Stock
Red Lentils
Ginger
Garlic Cloves
Curry Powder
Coconut Milk
Coriander
Mango Chutney
Red Chillies
Baby Spinach
Olive Oil
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Jodie Nixon
Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.
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Notes (8)
I
Ilona M.
2 days ago
(edited)
Great recipe but we got 8 portions out of what was supposed to be 4. So you can definitely do less lentils and a smaller cauliflower
S
Sakshi M.
19 days ago
this turned out really delicious and the mango chutney was a great addition. a few edits that balanced it better the 2nd time around - for 2x people serving: reduced the lentils to 200g, take a small to medium sized cauliflower and increase red chillis to 2x instead of 1x assuming they are the larger sized, less spicy ones.
C
Ci M.
24 days ago
(edited)
Could you substitute coconut milk with something here? 🙂
Mob
23 days ago
·Admin
Hi Ci! You could sub the coconut milk for stock, then stir through some double cream or crème fraîche for creaminess at the end.
J
Jessica H.
a month ago
Hi can you use green lentils instead of red? Thanks
Mob
a month ago
·Admin
Hi Jessica! Absolutely! Green lentils won't go creamy like red lentils will so they'll provide a different texture. Green lentils also take longer to cook so cook the dal for 15-20 mins longer and top it up with more vegetable stock as you go to stop it drying out. Enjoy!
A
Anna B.
2 months ago
Roasted carrot instead of cauliflower and stirred it through with H. S. Balls Jalapeño chutney instead of mango, and it absolutely slapped. Made a mint raita to drizzle on the top with the fresh chilli. For 4 people this recipe made so much food too, so great for a big batch cook. Will definitely be a hearty, cosy go-to from now on.
A
Abbie C.
2 months ago
I have made this one so many times! I love it 😋
K
Kerry J.
2 months ago
Looks Good ! What can I replace the base of coriander with ?
Jodie N.
2 months ago
·Chef
If you aren't a fan of coriander you can use parsley - or a blend of soft herbs (like dill and parsley) would be amazing :) x
I
Isaac C.
2 months ago
Looks great! Are the red lentils dried? Or is it 500g of soaked lentils?
Jodie N.
2 months ago
·Chef
Hi Issac! The lentils are regular dried red lentils :) no need to soak them as they cook so quickly! x
Jodie Nixon
Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.