Wednesday, November 02, 2016

Red Lentils with Cauliflower Stalks

Musuri Dal r Phool Kopi'r Danta

This was one of Mum's favourite ways of preparing red lentils. It tastes great garnished with cilantro and a touch of ghee or butter.

1 cup red lentils, washed and drained
3 cups water
salt to taste
¼ tsp. turmeric

1 cauliflower, stalks only, chopped
1 large or 2 medium onions, diced
1 beefsteak tomato, diced
6 cloves garlic, minced
2 Tbsp. vegetable oil
1/4 tsp. nigella (kalonji) seeds
Salt to taste
3 green chillies, diced
1 tsp. ghee or butter
1/4 tsp. sugar (optional)

  1. Cook lentils in water, salt and turmeric until lentils totally disintegrate & set aside.
  2. Heat oil & fry nigella seeds and green chillies until they snap, crackle & pop.
  3. Add onions, tomatoes & garlic & sauté until onions turn translucent.
  4. Add cauliflower stalks and stir-fry just until wilted.
  5. Pour lentils over onions and stalks in pan, add sugar and bring to a boil.
  6. Adjust salt to taste, garnish with ghee and remove from heat.
Serve with steamed Basmati rice.

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