red chilli, finely chopped, plus extra to serve (optional)
2
cm (¾ in) piece fresh root ginger, peeled and finely chopped
3
tomatoes, chopped
100g
(3 ½oz) spinach
Small bunch coriander, chopped, some leaves reserved, to garnish
Plain yogurt, serve
Directions
Step 1
Preheat oven to 220°C (200°C fan) mark 7. Wash the lentils well in a sieve until water runs clear, then tip into a large pan with 900ml (1½ pint) cold water and a generous pinch of salt. Bring to the boil and skim off any froth with a spoon, then reduce heat and simmer gently, partially covered with a lid and stirring occasionally, for 40min or until lentils are tender and creamy.
Step 2
Meanwhile, spread the cauliflower on a shallow roasting tray, season and roast in the oven for 30min, tossing halfway, until caramelised around the edges and tender when stalk is pierced with a knife.
Step 3
In a small frying pan, heat the oil and stir-fry the ground spices for 1min until fragrant, then add the onion, garlic, chilli and ginger and cook for a further 3min until turning golden. Add the tomatoes, and cook for about 3min until breaking down. Tip this mixture, along with the spinach, into the lentils, stirring to wilt the spinach. Stir in the chopped coriander.
Step 4
Divide the dhal among 4 bowls, top with the roasted cauliflower and
a spoonful of yogurt. Scatter with coriander leaves and serve with extra sliced chilli, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
