Yellow Split Lentils with Cauliflower – a delicious recipe with lentils, turmeric, cayenne pepper, salt, cauliflower, oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Place the lentils in a cooking vessel and dry roast them for 3 to 4 minutes, stirring constantly, until the lentils smell toasty and fragrant and darken a few shades.
2
Put the roasted lentils, 2 cups of water, turmeric, cayenne pepper powder, and salt in a pot and cook for 10 minutes.
3
Add the cauliflower and cook till it is soft, about another 5 to 7 minutes.
4
(The lentils should now have a nice soft consistency and the cauliflower should be cooked through.)
5
Heat the oil and ghee in a small skillet on medium heat until almost smoking and then add the cumin seeds and bay leaves.
6
Cook for about 1 to 2 minutes until the cumin sizzles and darkens along with the bay leaves.
7
The spices should turn fragrant but not be too hot.
8
Pour over the lentils and mix in and enjoy with rice and any other dish of your choice.
83
kcal
Calories
4
g
Fat
9
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup yellow split lentils (moong dal), 1/2 teaspoon turmeric, 1/2 teaspoon cayenne pepper powder, 3/4 teaspoon salt, and more.
Yes, Yellow Split Lentils with Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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