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Cauliflower moong dhal with roast pumpkin, eggplant & coconut rice


Prep time 25 mins, Cooking time 60 mins


Lorna/ @lornagarden

Cauliflower moong dhal with roast pumpkin, eggplant & coconut rice

Ingredients - Moong Dahl and Roast Vegetables:

  • 1 small eggplant, diced
  • ¼ pumpkin ~ 450g, skin removed, cubed
  • 2 tbsp fresh basil leaves, chopped
  • 1 tbsp extra virgin, cold pressed olive oil
  • 2 cups Moong Dhal (split mung beans)
  • 8 cups filtered water
  • 2 teaspoons turmeric powder
  • 1 1/2 tbsp cumin powder
  • 2 green chillies
  • 2 tsp vegetable stock concentrate
  • 2 tbsp extra virgin, cold pressed olive oil (or ghee for non vegan option)
  • 2 onions, peeled and roughly chopped
  • 4 large tomatoes, diced or 2 x 440g cans tomato
  • 1 tbsp freshly grated ginger
  • 2 tsp garam masala powder
  • 1 medium cauliflower, chopped into florets
  • Finely chopped fresh coriander leaves & lime wedges to serve

Ingredients - Coconut Rice:

Method - Moong Dahl and Roast Vegetables:

  • Preheat oven to 180oC and line a baking tray with parchment paper.
  • Toss eggplant, pumpkin and basil leaves in olive oil, and spread onto baking tray.
  • Place in oven and roast for approximately 25 – 30 minutes until vegetables are soft and a little caramelized.   Remove from oven and set aside.
  • Meanwhile, heat a heavy based saucepan and dry roast the Moong Dhal for a few minutes until aromatic. 
  • Rinse the dhal, then place in a large pan, cover with water and soak for 30 minutes.  Alternatively you can cook the dhal in a pressure cooker to speed up this process and reduce the lectin content of the dhal.   You don’t need to soak it if you are using the pressure cooker. 
  • Drain the soaking dhal and place it in the saucepan or pressure cooker bowl.  Add filtered water, turmeric, cumin, vegetable stock and the whole green chillies.   
  • Cook in pan for around 20-30 minutes until dhal is just soft.  Alternatively pressure cook for around 8 minutes. 
  • Heat the oil or ghee in a large pan and add the onion, frying until soft.
  • Add the ginger & tomatoes and stir. 
  • Add masala powder and mix in well
  • Add cauliflower florets and coat well with the masala blend.
  • Add the cooked dhal to this pan, stir well and cover the pan (add a little more water here if needed)
  • Cook for a further 15-20 minutes until the cauliflower becomes soft

Method - Coconut Rice:

  • Rinse the rice in cold water
  • Place the rice and other ingredients in saucepan or clay pot, cover and bring to the boil
  • Reduce heat and and simmer for 25-30 minutes, adding additional water if necessary
  • When rice is cooked, remove from heat and allow to stand for 10 minutes

To Serve:

Place coconut rice in the bottom of a dinner bowl and add warm cauliflower dhal. Top with roast pumpkin & eggplant and sprinkle with fresh coriander.  Serve with lime wedges.