This dark, silky dal is topped with crisp roast cauliflower for crunch
I was born in February, and feel particularly attuned to how grotty a month it can be (in the UK at least): all the more reason to cook food that is rich in flavour and leaves you feeling great. I once spent a few weeks in southern India eating vegetable-rich food, like today’s dish, and I was amazed at how light and energetic it made me feel. So, cook your way through the bleak midwinter to launch into spring with, well, a spring in your step. For full recipe follow this link.