Warm Red Lentil Dahl with Sautéed Cauliflower

Rinse the lentils thoroughly under cold water until the water runs clear. Finely dice the onions, mince the garlic, and grate the ginger. Measure out all spices and set aside.

Break the cauliflower into small, bite-sized florets and set aside for sautéing later.

Heat ghee or coconut oil in a medium saucepan over medium heat (about 160°C). Add diced onions and sauté for 4 minutes, stirring occasionally, until soft and translucent.

Add minced garlic and grated ginger to the saucepan. Cook for 1 minute, stirring, then add turmeric, cumin, and coriander. Stir constantly for 30 seconds until the spices release a fragrant aroma.

Add rinsed lentils and water or broth to the saucepan. Stir well to combine, bring to a boil over medium-high heat (about 200°C), then reduce to a low simmer (about 90°C). Cook for 20 minutes, stirring occasionally, until lentils break down into a thick, creamy porridge.

Heat olive oil in a separate skillet over medium-high heat (about 180°C). Add cauliflower florets and sauté for 6-8 minutes, turning occasionally, until golden brown and slightly charred at the edges.

Once the dahl is thick and creamy, season with salt to taste and a squeeze of fresh lemon juice. Stir well to incorporate the flavors.