From mightymidget69@hotmail.com Wed Nov 7 15:10:32 2001 Date: 6 Nov 2001 22:50:03 -0800 From: tubal cain Newsgroups: uk.food+drink.indian Subject: Dhansak Cauliflower and Spinach Dhansak (A lentil curry with vegetables) Ingredients 3 onions, roughly chopped 6 large garlic cloves 5cm piece fresh ginger, roughly chopped 2 to 4 red chillies, trimmed and deseeded 1 tbsp ground coriander 1 tbsp cumin seeds 2 tsp turmeric 2 tsp ground cinnamon 2 tbsp hot water 3 tbsp sunflower oil 175g red split lentils (masoor dhal) 175g split brown peas (chana dhal) 1.2 litres vegetable stock 4 tomatoes, roughly chopped 650g cauliflower florets 150g fresh spinach, chopped Method In a food processor place the onions, garlic, ginger, chillies, ground coriander, cumin seeds, turmeric, cinnamon, 2 tablespoons of hot water and process to a rough paste. Heat the oil in a large, heavy based pan. Fry the paste for 5 minutes, stirring constantly, taking care not to let it stick. Add the lentils, peas and stock. Bring to the boil, cover and simmer for 25 minutes. Stir in the tomatoes and cauliflower and simmer for a further 20 to 25 minutes until the lentils and cauliflower are tender. Stir in the spinach and cook for 2-3 minutes until the spinach has wilted. Serve immediately with basmati rice tossed with fried onion and finely chopped pistachio nuts.