Cauliflower Ginger Daal with French Lentils

This makes enough for 4 people as a main course served with rice or bread.


  • 1 cup of French lentils, pre-cooked (about 8 minutes in a pressure cooker or 20 minutes on the stove)
  • 1 medium head of cauliflower separated into florets
  • I red onion, finely chopped
  • 1/2 cup of water or vegetable stock
  • 1″ piece of ginger, grated
  • 1 tablespoon of oil
  • 6 green cardamon pods, bruised
  • 1 tablespoon of coriander powder
  • 1 teaspoon of red chili powder
  • 1/2 teaspoon of turmeric
  • 1 teaspoon of cumin seeds
  • Salt to taste
  • 5 cloves of garlic, crushed
  • 1 teaspoon of vegetable oil
  • Coriander leaves to garnish


Heat 1 tablespoon of vegetable oil and add the cardamon pods. Stir for a minute then add the onion. Fry until the onions are softened and lightly browned. Add the ginger and stir for a few seconds. Add the coriander powder, chili powder, and turmeric and stir. Add the cauliflower and salt to taste. Add 1/2 cup of water or vegetable stock, cover and cook until the cauliflower is tender. Add the cooked lentils and stir well. Continue to cook for another 5 minutes. In another pan heat a teaspoon of vegetable oil, add the cumin seeds and garlic, stir and cook until the garlic is lightly browned. Pour the garlic cumin mixture onto the daal. Garnish with some chopped coriander and serve with rice.