Rachel Khoo recipe: Chana dal with cauliflower rice
Warming and nourishing bowls of food are something I love wrapping my hands around when the cold nights drawn in. This hearty chana dal works well with cauliflower rice, which may sound like a food fad, but is actually deeply satisfying and even quicker than making ordinary rice — and gains a little sharpness from the zingy salsa.
Chana dal with cauliflower rice
Ingredients (serves 4)
250g chana dal (dried split peas)
1 litre vegetable stock or water
1 bay leaf
3 tbsp vegetable oil
2 red onions, peeled and chopped
3 cloves garlic, peeled and sliced
1 red chilli, finely sliced
1 tbsp mustard seeds
½ tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
½ tsp salt
1 tsp sugar
For the salsa:
10 cherry tomatoes, quartered
1 small red onion, peeled and sliced
1 tbsp lime juice
A few coriander leaves
Sea salt and black pepper
For the cauliflower rice
1 small head cauliflower
1 tbsp water
½ tsp chilli flakes, to sprinkle
Method
Rinse the split peas until the water runs clear. Add to a large pan with the stock or water and the bay leaf and bring to a simmer. Skim any scum off the surface then simmer for 35-40 minutes.
In the meantime, heat the vegetable oil in a frying pan, add the onions, garlic and chilli and sweat for 4 minutes, then add the mustard seeds, cumin, coriander and turmeric. Cook for 3 minutes, then add to the split peas 10 minutes before the cooking time is up. Add more water or stock if necessary and season with the salt and sugar.
Mix the ingredients for the salsa together and set aside.
For the rice, chop the cauliflower into manageable-sized pieces and pulse in a food processor to a breadcrumb consistency. Heat the water in a lidded sauté pan over a medium heat and add the cauliflower. Season and steam for 1-2 minutes with the lid on.
Serve a scoop of the cauliflower rice in a bowl with a large ladle of dal and salsa. Sprinkle with the chilli flakes.
