DIRECTIONS:

1. Pre-heat your oven to 180 degrees. Cut up your cauliflower and sprinkle over the cumin and chilli powder. Place in the in the over and roast for around 25mins, checking on things after 20mins.

2. Boil your water and add to a pan with your lentils to cook for around 10mins or until soft.

3. strain the lentils and add to the pan with your other ingredients.

4. Pour some oil into a pan and add your turmeric, tomatoes, ginger, garlic and chillies.

5. Turn the heat down low and cook until you have a thick purée, adding water if it gets too dry. Dhal can be quite soupy or quite thick, depending on how you like it. Simply reduce it to thicken it, or add water to thin it. Season to taste.

6. When the dhal is at a thickness you like, add the tamarind, chilli powder (unless it’s already hot enough), and the ground coriander and check the seasoning.

7. Tempering is the last phase for a dhal. Heat the oil in a frying pan and add the cumin seeds. Cook over a medium heat for about 30 secs, then add the garlic and cook for about 10 secs (the garlic should eventually become golden but not brown so don’t overdo it at this point), then add the curry leaves, if using. Fry until the curry leaves are crisp. Pour this over the dhal and stir. Cover and leave to sit for a few mins before serving.