Wednesday, August 29, 2012

Mung Dal with Cauliflower

Mung Dal with Cauliflower
This is another of Mum's recipes that was served when we had guests for dinner.

1 cup mung dal
1 cauliflower, cut into bite size pieces with stems attached
1 cup frozen peas
2 Tbsp. extra light olive oil
1 Tbsp. ginger paste
½ tsp. shah jeera or jeera/cumin seeds
1 cinnamon stick
2-3 star anise
½ tsp. turmeric powder
salt to taste
1 tsp. ghee (clarified butter)
2-4 green chillies, slit in half
chopped cilantro


  1. Roast mung dal in a dry skillet until fragrant and golden brown. Wash in several changes of water.
  2. Bring 4 cups of water to a boil, add roasted dal and boil until dal is tender.
  3. Meanwhile, heat oil in a sauce pan and fry cinnamon stick, star anise and shah jeera till seeds sputter.
  4. Add cauliflower florets, top with ginger paste and turmeric.
  5. Stir till everything is well combined and cook on medium heat until cauliflower is golden brown and soft.
  6. Pour cooked dal over cauliflower, add frozen peas and 1/2 cup hot water and bring to a boil.
  7. Simmer for 10-15 minutes and adjust salt to taste.
  8. Garnish with ghee, green chillies and cilantro and serve with hot cooked basmati rice, naan or tortilla.

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