Chana Dal with cauliflower

4 tbs vegetable oil 1 tsp mustard seeds 1 tsp ground cumin 1 tsp ground coriander 2 tsp ground garam masala 2 tsp ground paprika 1 tsp ground turmeric 1 large red onion, finely chopped 4 fresh curry leaves 1 tbs McKenzie's Minced Ginger 3 tbs McKenzie's Minced Garlic 1 cup, soaked in water for 1 hour McKenzie's Australian Chana Dal 400g can crushed tomatoes 400g cauliflower, cut into small florettes 2 cups vegetable stock 1 tsp McKenzie's Australian Natural Sea Salt Handful of Baby spinach leaves

Garnish

Freshly chopped coriander

Step 1

Place Chana dal (split chickpeas) into a bowl with 4 cups of water and allow to soak for 60 minutes. Then rinse well, drain and set aside.

Step 2

In the meantime, prepare the rest of the dish. In a large saucepan or pot with a lid, heat oil then add mustard seeds and fry for 30 seconds. Add the other spices (cumin, coriander, garam masala, paprika and turmeric), fry for another 30 seconds. Add red onion and cook for 3 minutes until soft then add curry leaves, ginger and garlic and cook for another minute.

Step 3

Add drained chana dal, crushed tomatoes, cauliflower and vegetable stock. Place lid on pot and simmer for 20 minutes until split chickpeas and cauliflower are cooked through and tender. Season with salt. Stir through spinach leaves and garnish with chopped coriander.

Prep all the spices and other ingredients prior to starting this dish

If you like your chana dal a little thicker, simmer with lid off for the last 5 minutes of cooking time.