Apricot & Cauliflower Dal Recipe

This dish is the perfect meal for a cooler day. The sweetness of the apricots contrast nicely to the spices used in the recipe.

Ayurvedically the warming and naturally drying nature of the ingredients help to balance digestion, which requires more warmth, nourishment and lubrication in the winter months. 

This recipe is quick to make and great paired with kitchari or plain rice.

Enjoy!

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Ingredients:

Serves 4

Dal

• 1/2 small onion, finely chopped
• 2 garlic cloves, pressed and chopped
• 1 small cauliflower, cut into florets
• 2 carrots, sliced
• Scant 1 c cooked red lentils, rinsed
• 3 c coconut milk
• 7 oz spinach, coarsely chopped
• Sea salt
• 1 large handful cilantro

Home Made Spice Blend

• 1/2 tbsp coriander seeds
• 1/2 tsp mustard seeds
• 2 tsp curry powder
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• Pinch of chili powder
• 6 dried apricots, chopped
• 2-3 tbsp ghee or coconut oil

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Directions:

1. Make the spice blend either by hand or by blender. Mix (cut) apricots using fingers.
2. Heat ghee in heave large saucepan over medium. Add spice blend and stir constantly with wooden spoon. Fry until it smells fragrant and looks browned, careful not to burn spices. If it looks to dry, add tbsp of water.
3. Add onions and garlic and fry a couple minutes while stirring.
4. Add cauliflower and carrots and stir until they are fully coated by the spices.
5. Add the lentils, coconut milk and 1 c water, stir well.
6. Simmer, covered for 15-20 minutes or until vegetables and lentils are cooked through/tender.
7. Add the spinach and stir to combine + salt to taste when serving.
8. Top with cilantro