Red lentil dal with cashew nut topping
1 tbsp ghee
300g onions, chopped
4 cloves garlic, finely chopped
20g fresh ginger, finely chopped
½ tsp turmeric powder
2 tsp garam masala
200g dry red lentils
2 medium tomatoes, chopped
2 green chillies, thinly sliced
1 litre water
750g cauliflower, cut into florets
250g parsnip, finely chopped
600g rainbow chard, chopped
140g greek-style yogurt
Cashew nut topping
50g unsalted cashews, roasted
2 tsp mustard seeds
1 tsp fennel seeds
Curry leaves, a few
Heat ghee in a large heavy-based saucepan over high heat, add onion, garlic and ginger; cook, stirring for 4 mins, or until onion is golden brown.
Add turmeric and garam masala; cook, stirring for 30 seconds or until fragrant.
Add lentils, tomato, chilli and water; bring to the boil. Reduce heat; simmer, covered, until tender, 15 mins. Add cauliflower and parsnip; simmer, covered for 10 mins or until cauliflower is just tender. Season.
Meanwhile, make cashew nut topping: Heat ghee in a small frying pan over medium heat, add nuts; cook until golden and toasted, 2 mins. Stir in seeds and curry leaves; saute for a minute or until leaves are crisp. Keep aside.
Add chard to the dal; simmer, covered for 2 mins or until just wilted. Serve dal topped with cashew nut topping and yogurt. Serve with papads, if desired.