Rinse 250g of purple lentils (masoor dal) in chilly water, then put them in a saucepan and canopy with water. Convey to the boil, evenly salt and cook dinner for quarter-hour till comfortable. Peel and thinly slice 1 medium onion. Heat 3 tbsp of groundnut or vegetable oil in a saucepan, add the onion and cook dinner for a superb quarter-hour over a low to medium warmth, stirring usually till comfortable.
Add 6 crushed peppercorns, 60g of finely grated ginger, 2 crushed cloves of garlic, half a tsp every of floor coriander, turmeric and chilli flakes, and eight curry leaves. Tip within the contents of a 500g can of chopped tomatoes and simmer for quarter-hour.
Drain the lentils, then stir them into the sauce and proceed cooking for an extra 5 minutes. In the meantime, separate 500g of cauliflower into florets and steam it over sizzling water for 10 minutes till evenly cooked. Heat 3 tbsp of oil in a shallow pan and add the cauliflower, letting it cook dinner for a couple of minutes till it’s evenly crisp. Mud it evenly with smoked paprika and toasted nigella seeds. Ladle the lentils into shallow dishes, then add the cauliflower and serve. Sufficient for two
You may make the lentil porridge prematurely, then warmth it up if you end up able to eat. It should preserve in a single day within the fridge. Be sure that the onions are actually comfortable earlier than you add the cooked lentils to them.
Use any of the brassica household instead of the cauliflower. Sprouts, reduce in half and tossed in butter and oil, work effectively – broccoli, too.
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