Golden Glow Turmeric Dal with Spiced Roast Cauliflower and Squash
A nourishing recipe which will help you glow from the inside out. Perfect for boosting immunity at this time of year, while helping you hit your fibre goals and get your 5 a day in. It’s also completely delicious too.
(Serves 3-4 when served with rice and naan, serves 2 if served on its own)
2 tbsps vegetable oil
1 small cauliflower, chopped into florets
1/2 butternut squash, chopped into 2cm chunks
1 onion, finely chopped
Large chunk ginger, finely grated to give 2 tbsps
4 garlic cloves, crushed
2 tsps black or yellow mustard seeds
2 tsps cumin seeds and 2 tsps coriander seeds, crushed in a pestle and mortar
3 cardamom pods, lightly crushed
1 tbsp garam masala
2 tsps turmeric
Pinch chilli powder
250g red lentils, rinsed
Can of chopped tomatoes
500ml chicken or veg stock
1 tbsp mango chutney
Limes, coriander, natural yoghurt, mango chutney to garnish (optional)
Serve with rice and naan (optional)
Preheat the oven to 180C fan/200C. Add the cauliflower and squash to a roasting tray. Drizzle over 1 tbsp of the oil, 1 tsp of the mustard seeds, 1 tsp turmeric and 1 tsp each of the crushed cumin and coriander seeds. Sprinkle with salt flakes and black pepper then toss everything together so the vegetables are well coated in the spices, oil and seasoning. Roast for 30-35 minutes until golden and slightly charred (you could air fry them too).
For the dahl, fry the onion in the remaining tbsp of oil with 1/2 tsp salt for at least 10-15mins over a low heat until they are really soft, golden and caramelised. The salt will help to draw out moisture from the onions and the longer you fry them slowly the better the flavour base for the daal.
Next, add the ginger and garlic. Fry for a couple of minutes before adding 1 tsp each of the mustard seeds, crushed cumin and coriander seeds, and the cardamom pods. Fry for another couple of minutes until smelling fragrant before adding the garam masala, 1 tsp of turmeric, and a pinch of chilli powder.
Stir over a low heat for a few minutes before adding the lentils, the chopped tomatoes and stock. Simmer with a lid on for 15-20 minutes until the lentils are cooked through, stirring occasionally to stop them sticking and adding more water if necessary.
When the daal is ready, add the mango chutney and season to taste. Serve with rice and naan if desired, then top with the roasted veggies and a dollop of yogurt, extra mango chutney, some lime wedges and chopped coriander.