|
Ingredients
|
Quantity
|
|
Red lentils – rinsed
|
½ cup
|
|
Onion – chopped
|
1 small
|
|
Madras curry powder
|
½ tsp
|
|
Salt
|
½ tsp
|
|
Turmeric
|
¼ tsp
|
|
Plum tomatoes – chopped
|
4
|
|
Cauliflower florets
|
4 cups
|
|
Jalapeno pepper – halved , seeded, thinly
sliced
|
1
|
|
Vegetable oil
|
1 tbsp
|
|
Cumin seeds
|
1 tbsp
|
|
Garlic – minced
|
3 cloves
|
|
Minced fresh ginger
|
2 tsp
|
|
Cayenne pepper
|
¼ tsp
|
|
Fresh lemon juice
|
2 tbsp
|
|
Chopped fresh cilantro
|
1 tbsp
|
|
Sugar
|
1 tsp
|
In a large saucepan over low heat, combine lentils, onions, curry
powder, salt, turmeric, and 2 cups water; bring to a simmer. Cover and cook,
stirring occasionally, until the lentils are soft and the sauce has thickened,
about 45 minutes. Add tomatoes, cauliflower, and jalapeno peppers and simmer,
covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from
heat.
Heat oil in a small skillet over medium-high heat. Add cumin seeds
and cook for about 10 seconds. Add garlic and ginger; sauté until the garlic is
lightly browned, about 1 minute. Stir in cayenne and immediately add the
oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro,
and sugar. Taste and adjust seasonings with additional salt and cayenne.
Serve over rice.
