dal:
50 g red lentils (also known as pink or orange lentils), rinsed well with water
150 g water
15 g olive oil
20 g red onion (chopped)
5 g garlic paste
3 g cumin seeds
1 g fennel seeds
1 g fenugreek leaves (kasuri methi)
1 g black mustard seeds
1 g white sesame seeds
2 g ground turmeric
1 g salt
5 g lime juice
50 g canned chopped tomatoes
50 g coconut milk
salt and pepper to taste
1 stalk coriander (chopped for garnish)
grilled vegetables:
100 g cauliflower florets (cut into small florets)
100 g carrots (peeled and diagonal sliced 1cm thickness)
7 g olive oil
5 g caraway seeds
1 g salt
1 g pepper
Place the grilled vegetables on a bed of dal. Garnish with chopped coriander and serve.