Cauliflower Dal
Ingredients
- 1 cup split red lentils/masoor dal; soaked overnight or atleast 2-3 hours
- ½ head medium sized cauliflower; break into florets
- 3 tbsp mustard oil
- ¾ tsp turmeric powder
- ½ tbsp panch phoron powder
- 1 small onion; chopped
- 3 medium garlic cloves; chopped
- 1 large tomato; chopped
- 3 green chillies medium heat
- Salt to season
- ½ cup fresh coriander leaves; chopped
Instructions
- Cook the lentils with 3 cups water, salt and half of the turmeric powder till well done; mash and keep aside. (You may also use a pressure cooker to cook the lentils).
- Heat the mustard oil in a large deep bottom pan and add the garlic and onion; sauté till the onions are light brown.
- Then add the green chillies and tomatoes; cook down till the tomatoes turn mushy.
- Add the remaining turmeric powder and panch phoron; mix and cook on low heat for 30 seconds.
- Then add the cauliflower florets along with the cooked lentils; mix and season with salt if necessary. Add more water if the curry looks too thick and cook on medium heat till the cauliflower is tender and cooked well.
- Garnish with coriander leaves.
Notes
This cauliflower lentil curry can have a thick consistency if you want to pair it with flatbreads or have a thinner curry consistency to be paired with steamed rice. Just adjust the amount of water accordingly.