This week, I am sharing with you a cauliflower recipe – so you can make the most of this wonderful veggie while it is in season at the market – a Cauliflower khichari (rice and lentil soup). Sounds delish!  


  • 1 ¼ cups (250g) split red lentils 
  • 1 ¼ cups (275g) mung dal (split mung beans) 
  • ¼ cup (60ml) coconut oil 
  • 3 large sprigs curry leaves 
  • 1 tbs brown mustard seeds 
  • 1 large onion, halved, thinly sliced (Sylva Lining Organics) 
  • 1 ½ tbs finely grated ginger (Summit Organics) 
  • 3 garlic cloves, crushed (Sylva Lining Organics) 
  • 3 long green chillies (or to taste), thinly sliced, plus extra to serve (Jumping Red Ant) 
  • 3 ½ tsp ground turmeric (Summit Organics) 
  • 2 ½ tsp crushed fennel seeds 
  • ½ cup (100g) brown basmati rice 
  • ½ large cauliflower, cut into florets (check out our veggie stalls) 
  • 1 large carrot, coarsely grated (Summit Organics) 
  • 1 cup (280g) Greek-style yoghurt, plus extra to serve (Cheeses Loves You or Nimbin Valley Dairy) 
  • Juice of 2 limes, plus extra lime wedges, to serve (Sylva Lining Organics or Jumping Red Ant) 
  • Coriander sprigs, to serve (Summit Organics) 
  • Warm naan bread, to serve (SEKO Food) 


Step 1: Soak the red lentils and mung dal in cold water for 30 minutes, then drain. 

Step 2: Heat coconut oil in a large saucepan over medium-high heat. Add half the curry leaves and fry until crisp, then transfer to a plate lined with paper towel. 

Step 3: Add mustard seeds to the pan, fry for 30 seconds or until they begin to pop, then add onion, ginger, garlic and chilli, and cook for 5 minutes or until tender. Stir in spices until fragrant. Add drained lentils, rice, cauliflower, carrot and remaining curry leaves to the pan. Fill pan with 2.25L water and bring to the boil (don’t season at this point; salt will slow down the cooking of the lentils). Cook for 40 minutes or until lentils are tender. 

Step 4: Stir in yoghurt and lime juice and season generously. You can serve the khichari as is, or if you prefer, pulse with a stick blender to partially puree. 

Step 5: Serve with extra yoghurt, lime wedges, coriander sprigs and warm naan, topped with reserved fried curry leaves. 

Recipe and photo can be found at the following website: Cauliflower khichari (rice and lentil soup) recipe – Recipes –