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Home > Recipes > Dal with raw cauliflower salad

Dal with raw cauliflower salad
( SERVES 4 )

Kathy Paterson

Publication: Bite

Bite

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Dal with raw cauliflower salad

Photo by Tam West

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For the dal

200 g Split mung beans, skinned
1 tsp Ground turmeric
½ tsp Salt
2 Tbsp Olive oil
½ tsp Black mustard seeds
½ tsp Cumin seeds
1 medium Onion, very finely sliced
10 Curry leaves, fresh
1 Garlic clove, very thinly sliced

For the cauliflower

350 g Cauliflower, cut into florets then thinly sliced
1 sprinkle Flaky sea salt
1 Green chilli, deseeded and finely chopped
1 large handful Coriander leaves, roughly chopped
1 pinch Sugar, a generous one
2 Tbsp Lemon juice
1 tsp Wine vinegar
1 Tbsp Olive oil

Directions

To make the dal

  1. Wash and drain the split mung beans. Place in a heavy-based saucepan, pour in 800ml water and bring to the boil. Using a large metal spoon, skim off the froth that rises to the top. Stir in the turmeric. Cover, but not completely, with the lid, reduce the heat to low and simmer until tender, about 35 minutes. Add the salt and cook for a further 5 minutes, before removing from the heat. 
  2. Place the oil in a small frying pan and place over medium heat. Add the mustard and cumin seeds and cook until the mustard seeds begin to pop. Add the onion and curry leaves and cook until the onion is golden. Add the garlic and cook for 1 minute. Taste and add more salt if necessary. 
  3. Place the dal in a serving bowl and top with the onion mixture. Stir in before serving. 

To make the cauliflower

Place the sliced cauliflower in a non-metallic bowl and sprinkle over a little flaky salt. Mix well, then cover and place in the fridge for an hour. Remove cauliflower from the fridge and drain away any juices that have collected. Add the remaining ingredients and mix well. Serve with the dal as a vegetarian meal or team with pan-fried fish.

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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