200g (2 cups) Cauliflower (fresh or frozen), broken into small florets
125ml ( ½ cup) Unsweetened Almond or Oat Milk
1-2 tsp Turmeric Powder
Salt Salt and pepper
Drizzle of Olive Oil
1 Red Onion, peeled and finely sliced
Handful Cherry Tomatoes, halved
Method
Rinse the split peas under cold water, drain and put into a medium non-stick saucepan along with the crushed garlic, grated fresh ginger and the vegetable stock
Gently bubble over a medium heat for around 45 minutes till the peas are quite soft but still with a little bit of bite to them. Stir the pot frequently and top up with a bit of extra water if it starts to bubble dry. You don't want to end up with a stodgy lump but you don't want it too liquid either so just add a little bit of extra water as necessary!
Add the cauliflower florets and almond milk and cook for a further 15 minutes, again stirring frequently
While that's finishing off saute the peeled and sliced onion in a small pan until very soft and starting to caramelise, add the halved cherry tomatoes and cook for a couple of minutes till warmed through
Check the seasoning of the split peas and add salt and pepper to taste
Serve the dal in a bowl, topped with the onions and tomato. Enjoy!
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