Ingredients
- 1 tbsp ghee
- 1 small cauliflower, stalks and florets finely chopped
- 2 carrots, finely chopped
- 15g piece of ginger, peeled and grated
- 1 tsp ground cumin
- ½ tsp black mustard seeds
- ½ tsp fennel seeds
- ½ tsp ground coriander
- ½ tsp ground turmeric
- 150g moong dal, rinsed and drained (available in specialist shops and large supermarkets)
- 100g basmati rice, rinsed and drained
- Small handful of coriander, finely chopped
- 1 lime, cut into wedges
Method
- Melt the ghee in a large flameproof casserole or saucepan over a medium heat. Stir in all the cauliflower and carrots, and season lightly. Fry gently for 10 mins until the vegetables have softened and taken on a bit of colour.
- Tip in all the spices and fry for a further 2 mins until fragrant. Pour in the moong dal and rice, and stir to coat in the spices. Season with salt and pour in 1.25 litres water. Bring to a simmer and cook for 45 mins, stirring occasionally until the beans and rice are fully tender and have broken down. The texture should be porridge-like.
- Season to taste and sprinkle over the coriander. Serve with the lime wedges on the side for squeezing over.
This delicious recipe for cauliflower, carrot and moong dal porridge is a vegan dish that is perfect for a warming and healthy meal. The recipe includes spices such as cumin, mustard seeds, fennel seeds, coriander, and turmeric, which give this dish a great depth of flavour.
To start, melt the ghee in a large flameproof casserole or saucepan over medium heat. Then, stir in the finely chopped cauliflower and carrots, and lightly season. Fry gently for 10 minutes, allowing the vegetables to soften and develop some colour.
Add in all the spices and fry for a further 2 minutes until fragrant. Pour in the moong dal and rice, and stir to coat in the spices. Season with salt and pour in 1.25 litres of water. Bring to a simmer and cook for 45 minutes, stirring occasionally until the beans and rice fully tender and have broken down. The texture should be similar to a porridge.
Season to taste and sprinkle over the finely chopped coriander. Serve with the lime wedges on the side for squeezing over.
This vegan dish can be enjoyed on its own or served as a side dish. It is packed with nutrition and is a great way to add more vegetables and pulses to your diet. It is easy to make and can be stored in the fridge for a few days to enjoy as leftovers. Try this recipe today for a healthy and hearty meal!