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.

Ingredients:

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)

Direction

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.