Bart's Recipes
Preheat the oven to 210 degrees. Cut the cauliflower into small florets, toss them with the olive oil, half a teaspoon of turmeric, and salt, and roast for twenty-five minutes until the edges are browned and crispy. Roasted cauliflower tastes nutty and sweet, whereas boiled cauliflower just becomes watery.
Rinse the red lentils until the water runs clear. This washes away the starch, making the dahl creamy instead of sticky.
Finely chop the onion and mince the garlic and ginger as finely as possible. Heat the ghee in a large pan and sauté the onion for eight minutes over medium heat until golden brown and sweet. Take your time here, as this base determines the depth of the entire dish. Add the garlic, ginger, and all the spices except the garam masala, and stir for a minute until fragrant.
Add the lentils along with the diced tomatoes and about three hundred milliliters of water. Bring to a boil and let it simmer gently for twenty minutes, stirring occasionally, until the lentils break down and the dahl is thick.
Stir in the spinach in batches until wilted, and mix in the garam masala. Season to taste with salt and lime juice.
Dry-toast the cashew nuts briefly and roughly chop them. Ladle the dahl into a bowl, top with the roasted cauliflower, and garnish with the cashews and plenty of fresh coriander.
