Indy Power: Comfort eating and one for dahl
Cauliflower is the star in this foolproof and flavoursome recipe.
Quest for fluffy quinoa
Dahl is gorgeous on its own or with some rice or quinoa for soakage. That being said, there's nothing worse than bitter, stodgy quinoa so I thought I'd give you a quick reminder of how I cook mine. This is my foolproof way to cook fluffy, delicious quinoa every time: always use two parts stock to one part quinoa. Stock transforms the flavour and gets rid of any bitterness and using that ratio will give you the perfect amount of liquid for fluffy quinoa every time. There shouldn't be any need for draining, simply simmer it on medium heat with the lid on until all of the stock has evaporated, then take it off the heat. Leave it to steam with the lid on for about five minutes, then fluff it with a fork before serving.
Ginger has the most amazing flavour and adds such warmth to dishes like this. When it's sold loose (yay, plastic free!) you can choose a piece the right size but, more often than not, it's bagged up in supermarkets and there's more than you need in each packet. If you have any leftover, peel it all, chop it into thumbsize portions and pop it in the freezer. You can grate it straight into the pot from frozen. I love this tip because nothing goes to waste - you'll always have some ginger when you need it and it'll save you time without needing to peel.
Who's for leftovers?
If you have any leftovers you’ll notice that the dahl will thicken as it cools. Once it’s reheated again it will loosen up a little and it freezes surprisingly well. Reheat it in a pot over medium heat, stirring every so often.