Cauliflower and Lentil Daal with Tandoori Chicken Livers


Over the Christmas holiday my mum served a lovely Cauliflower and Spiced Lentil dish. I am not a big fan of cauliflower but it was so good and I had seconds and thirds.

I really wanted to give Em some to try she certainly loves her lentils,  but was worried it might be a bit spicy so  I have made a version of this for her without the chillis , can’t wait to see if she likes it. We had a spicy version  it’s great to make ahead and reheat and so good that after having it with Tandoori Chicken Livers for Saturday dinner we were eating it again for Sunday breakfast

Cauliflower and Lentil  Daal

1 large onion finely chopped
2 garlic cloves finely chopped
2 tbsp of sunflower oil
2 green chillis left whole
1 tsp of mustard seeds
1 tbsp of garam masala
1 tsp of Asafoetida
1 tsp of tumeric
100g of red lentils
100g of chana dal
300g of cauliflower cut finger length pieces
1 tbsp of fresh coriander finely chopped

1. Fry the onions until softened and begging to brown in the oil
2. Add the garlic , tumeric, garam masala and mustard seeds
3. Fry until the onions and coated and the scent is rising
4. Add the lentils and cauliflower stir and quickly add enough boiling water to cover the lentils plus a cm. I like the cauliflower to be well cooked but you could add it halfway through the cooking if prefer it crunch
5. Cover and simmer on a low heat until the cauliflower is soft and the lentils have absorbed the water
6. Once cooked add the nigella seeds and some salt if required

Chicken Livers are one of my favourite ingredients in fact any liver, liver really works with spices. Tandoori Lamb or chicken livers are great cooked on skewers on the BBQ but work well under a hot grill too. Ready in minutes and instantly addictive delicious dipped in yogurt with mind and cucumber.


Tandoori Chicken Livers

1 tbsp of tandoori powder
3 tbsp of yogurt
200g of chicken livers

Remove any membranes from the chicken livers
Mix together the yogurt and powder
Toss the chicken livers in the mix
Place under a hot grill for 4 minutes turning halfway.

photoPaprika Chicken Livers with Coriander & Mint Yogurtphoto

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6 Responses to Cauliflower and Lentil Daal with Tandoori Chicken Livers

  1. The tandoori chicken livers look divine!

  2. Restless Native says:

    Yum Yum, We have some chicken livers in the freezer, alas someone else bought them from TeshCo. This could be the answer. My mother uses them in Lasgnia, I recal an It cafe serving similar.. Chicken livers are cheap and full of flavour. Great to see them on your blog.

  3. alida says:

    This looks yummy. I love Indian food and the chicken livers (which I have normally just panfried) seem straightforward to prepare. I will definetely give it a go.
    Beautiful blog.

  4. browners says:

    Love the sound of tandoori chicken livers and lentils. May save until we’ve got the BBQ fired up though.

  5. hollowlegs says:

    I’ve only just really gotten into chicken livers; these look delicious, love the idea of tandoori.

  6. Simon Rowe says:

    “6. Once cooked add the nigella seeds”, but unless I’m missing something nigella seeds aren’t mentioned in the ingredients.

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