Rachel Khoo recipe: Chana dal with cauliflower rice

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.

@rkhooks