Aloo Gobi with Dal and Rice

Ingredients

Quantities are for one portion.

• 1 tspcumin seeds
• 15 mlolive oil
• 1onion, thinly sliced
• 1 tspground turmeric
• salt to taste
• 100 gpotatoes, cubed
• 1 tspgaram masala
• 100 gcauliflower florets
• 50 gdry yellow lentils (dal)
• 70 gbasmati rice
• 1tomato, diced
• 2garlic cloves, minced

Method

1. Rinse the dry yellow lentils and boil them with turmeric until soft and soupy. Add salt and set aside.
2. Cook the dry basmati rice in salted water until fluffy, then keep warm.
3. Heat the olive oil in a wide pan. Toast the cumin seeds briefly, then sauté the sliced onion and garlic until golden.
4. Add the potato cubes and cauliflower florets to the pan. Sauté for a few minutes to brown slightly.
5. Stir in the garam masala and diced tomato, then pour in a splash of water.
6. Cover the pan and simmer until the vegetables are tender and coated in the thick spiced sauce.
7. Serve the hearty aloo gobi next to the warm dal and basmati rice.