Black dal from Cheat

• small cauliflower1

  cut into small florets (keep leaves)

• cumin seeds↗2 tsp tsp
• turmeric↗2 tsp tsp
• rapeseed oil↗3 tbsp tbsp
• small onion1

  finely chopped

• garlic paste↗1 tbsp tbsp
• ginger paste1 tbsp tbsp
• red chili↗1

  (seedless if you don't like very hot), finely chopped

• coriander↗small pack

  stems chopped, leaves separated for serving

• Puy lentils↗2 x 250g pouches
• canned coconut milk↗400ml ml
• limes↗2

  1 juiced, 1 sliced into wedges for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Toss the cauliflower, including the leaves, with 1 tsp cumin seeds, 1 tsp turmeric and 1 tbsp oil. Season well, spread on a baking tray and roast for 15‑20 minutes until tender and slightly browned.

2. 2

   Heat 1 tbsp oil in a pot over medium heat and add the remaining spices. When the cumin seeds start to pop, add the onion and cook for 5 minutes until softened. Add the garlic and ginger paste, chili, coriander stems and 1 tbsp olive oil, sauté for a few minutes until fragrant. Add the lentils, coating them with the spices, then pour in the coconut milk and increase the heat until it boils. Cook a few minutes until the lentils absorb some of the coconut milk, then stir in the lime juice and season.

3. 3

   Divide the dal into four bowls, top with the cauliflower and scatter coriander leaves, serving with lime wedges on the side.