Mango dhal with cauliflower rice – seriously the comfort food ever!

Dhal is so lovely & fragrant, it fills home with such a joyous fragrance. Cauliflower rice will forever remind me of my sister who introduced me to this amazing alternative to rice.

To serve 4-6 you’ll need:

Mango dhal:

2 large mangoes – cubed

2 cups of lentil

1 tin of coconut milk

3 cups of boiling water

1/2 onion – finely diced

3 cloves of garlic

1 tsp coriander

1 tsp smoked pepper

1 tsp cumin seeds

1 tbsp cinnamon

1 tsp tumeric

3 tbps curry powder

1 tbsp chilli flakes

1 thumb sized ginger – minced

Salt & pepper

Cauliflower rice:

1 cauliflower head (with leaves)

1 tbsp garlic powder

Olive oil

Salt & pepper

Start off by frying onions with olive oil, ginger & chilli flakes. When onions start to brown add all other spices and fry for about 3 mins until well combined.

Add mango and fry for few minutes, add coconut milk, lentils and boiling water. Simmer on a low temperature for about 30mins or until ready. Whilst dhal is simmering, stir it time to time so that lentils don’t burn to the sides of your pot.

Whilst dhal is simmering, place cauliflower head in a food processor and dice it until it turns to a rice-like consistency. If you don’t have a food processor, you can grate cauliflower with a box grater.

Preheat the pan with some olive oil. Add Diced cauliflower and garlic powder and lightly fry for about 10mins. This will ensure cauliflower is a bit softer and will give cauliflower rice lovely fragrance.

Garnish with sour cream, parsley and serve with some flat bread. Tuck in!