Split Mung Bean Dahl

Delicious, Nutritious and utterly comforting.
1 small head of cauliflower
2 teaspoons cumin seeds
2 teaspoons sumac
salt & pepper
Heat oven to 200 degrees C.
Wash florets and whilst damp, place in baking tray and sprinkle over the cumin seeds and sumac.
Add salt & pepper. Gently toss to combine. Roast until soft and golden.
For the DAHL;
1 medium onion
1 teaspoon freshly grated ginger
1 teaspoon fresh turmeric, grated OR 1 teaspoon ground turmeric
1 teaspoon fresh chilli, finely chopped (adjust to own personal preference)
1/2 teaspoon crushed garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
3/4 cup mung beans or red lentils
500 ml hot water
150ml almond milk or coconut milk (i make my own almond milk which adds to flavour)
2 cups fresh baby spinach leaves
half a lemon, cut into 2 wedges to serve
Add chopped onion to pot.
Add enough water to lightly cover onion. Cook until onion translucent and soft.
Add more water if needed.
Add spices, lentils, water & your choice of milk.
Bring to the boil and reduce heat to a gentle simmer without a lid.
Cook until lentils are soft.
Add little more water if needed. Ensure it doesn’t cook dry.
Once cooked, add washed spinach leaves.
Allow leaves to steam in dahl to soften but retain a bright colour.
Divide between dishes, top with cauliflower,  a little melted butter, lemon, fresh coriander & butter roti’s to wipe clean the plate