Spiced Dahl, Onion Bhaji and Roasted Cauliflower
For the dahl
- 250g Chana dal, rinsed under cold water until clear
- 3 tbsp vegetable oil
- 1 tbsp cumin seeds
- 1 small onion, chopped
- 1 red chilli, deseeded and finely chopped
- 1 tbsp ginger, grated
- 1 tbsp garlic, crushed
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- Fresh coriander
For the onion bhaji
- 2 white onions, sliced
- 100g chickpea flour
- 5 tbsp water
- 2 tbsp coriander, chopped
- 1 tsp salt
- 1 tsp cumin
- ½ tsp baking powder
- ½ tsp turmeric
- ½ lemon, juice only
- Vegetable oil
- 1 purple cauliflower, divided into florets
- Coconut yoghurt, to serve
- Micro coriander, to garnish
Food Tip: If you can’t find Chana dal, this recipe will work using other widely available types of lentils. Just check the advised cooking times before you begin.
Appliance Tip: Use the Miele Gourmet Warming Drawer to keep the bhaji warm until ready to serve. The lowest food setting will keep the bhaji at the perfect serving temperature of 65°C.
The perfect dish to keep you warm, this vegan spiced Dahl is made using authentic flavours. Steaming the lentils before cooking and serving alongside crisp bhajis will ensure the dish is vibrant in colour and full of texture
- To make the dahl, place the lentils (Chana dal) in a Solid Steam Container with enough water to cover and steam in a Miele Steam Oven for 25 minutes at 100°C.
- In the meantime, heat the oil in a frying pan over a medium heat with the cumin seeds. When the seeds start to pop, add the onion and red chilli and cook until soft and translucent (this should take around 10 minutes). Add the remaining spices and cook for another 2 minutes then add the cooked lentils to the pan and combine. Season to taste and add a little water to loosen if required.
- For the bhaji, place the white onions on some kitchen paper to absorb as much moisture as possible. Mix the remaining ingredients together to achieve a smooth paste. Add the sliced onions and mix well.
- Preheat a large frying pan with some vegetable oil on a medium heat and add a tablespoonful at a time of the mixture and cook the bhaji for about a minute per side. Once cooked, place on some kitchen paper and keep warm until needed.
- For the cauliflower, mix the florets with some vegetable oil, salt and pepper and place on a baking tray. Transfer to a Miele Oven and roast on Fan Plus 180°C for 30 minutes.
- To serve, spoon the dahl onto the plate and garnish with the bhaji, roasted cauliflower, yoghurt and coriander.