So this season: Easy cauli dhal 

SERVES 4

FIRST PREP YOUR PULSES Rinse 150g red lentils and 150g yellow split peas in a sieve under the cold tap, place in a medium pan with 1 litre water, ½ tsp ground cumin and some salt. Bring to the boil, skim off any foam on the surface, partially cover and cook over a low heat for 1 hour until everything is tender, stirring occasionally to prevent sticking and adding a little more water as necessary.

MEANWHILE, FOR THE VEG Peel, halve and thinly slice 3 banana shallots, peel and grate 3 garlic cloves, peel and grate a 5cm piece each of fresh ginger and fresh turmeric. Have ready 350g prepped small cauliflower florets (2.5cm).

INTO THE PAN About 20 minutes before the pulses are done, heat 1 tbsp rapeseed oil in a large nonstick frying pan over medium heat and fry the shallots for 2-3 minutes until softened and starting to colour, stirring frequently. Stir in the garlic, ginger and turmeric and cook for a minute or two longer. Stir in the cauliflower, add 100ml water, cover with a tightly fitting lid and cook over a medium heat for 7-8 minutes or until the cauliflower is tender, adding an extra splash of water as necessary. Season with salt. Stir half the cauliflower mixture into the pulses.

SERVE IT UP Spoon into warm shallow bowls, with the remaining cauli spooned over, finished with a few fried curry leaves, chopped fresh coriander and lime wedges.

ADDED EXTRA If wished, you can add 150g halved cherry tomatoes to the cauliflower mixture for a couple of minutes towards the end of cooking.