I made another McDougall recipe last night and this was for cauliflower dal. It’s oil free and made from whole foods to make a simple dal recipe. It has potatoes, cauliflower, split red lentils, and spices that come together to make a mild dal, and I actually added more spices to mine than it called for to give it some more flavor. I left out the jalapeno, but added double or more the amount of red pepper flakes. Josh doesn’t like indian food, so I’ll be eating dal for a few days since it makes about 6 servings and I served mine over brown rice, but next time I might have it with a whole wheat pita. McDougall never adds salt in his recipes, but I had to add some at the end to make the flavors pop and I added some soy sauce as well.

Cauliflower Dal

1 large russet potato, peeled and diced

1 cup split red lentils

2-3 cups cauliflower florets

3 cups vegetable broth

1 onion, diced

1 tbsp minced garlic

1 tsp turmeric

1/2 tsp garam masala

1 tsp curry powder

1/2 tsp coriander

1 tsp red pepper flakes

1 tsp cumin

1 splash low sodium soy sauce

1 15 oz can diced tomatoes

salt and pepper to taste

1. Saute onions and garlic over medium heat in a large saute pan until soft then add spices, soy sauce, and cook until fragrant.
2. Add in tomatoes, vegetable broth, and then potatoes, lentils, and cauliflower.
3. Bring to a boil and then back down to a simmer for 30-40 minutes.
4. Once veggies are tender and most of the liquid is absorbed, serve over rice or with pita/naan.