Cauliflower Masoor Dal

During the week, when I am not at college, I often make just enough dal for two people. That means that I can have dal for lunch, and my Dad can have it for breakfast the next day. It's as simple as halving all the ingredients, although I don't exactly halve the spices, and I didn't halve the cauliflower in this case, as I had a cauliflower in the fridge that I wanted to use up.


First I cooked the dal with some spices till tender.


Then I fried some spices in ghee.


When the spices popped, I added onion and fresh seasonings.


When the onion was soft, I added the cauliflower and some ground spices. I fried this for a few minutes.


Then I added the cauliflower to the dal, and cooked it till the cauliflower was tender.


A final sprinkling of lemon juice and fresh herbs and the dal was ready.


And here's a lovely big bowl for my Dad's breakfast!

If you like the look of this recipe, please buy my book, Mango Soup, which contains the full version of this recipe and many more: http://www.authorhouse.co.uk/Bookstore/ItemDetail.aspx?bookid=49169