Monday, September 18, 2017

Phulkopi Diye Bhaja Mooger Dal - Toasted Mung Bean Lentils with Cauliflower

Toasted Mung Bean Lentils
With Cauliflower
Split mung bean lentils taste quite different when they are toasted in a dry pan until light brown. The lentils are cooked until soft and mashable, then combined with cauli-florets that are stir-fried separately. Tomatoes add a tangy note and green chilies add a tongue-tingling heat. This dal pairs well as a side dish with tortillas or hot rice.

1 cup mung dal, dry-toasted to golden brown, washed and drained
1 cauliflower, cut into florets
1/2 tsp. turmeric powder
salt to taste
4 cups water, brought to a boil
4 Tbsp. vegetable oil
1/2 tsp. cumin seeds
2 bay leaves
1 tsp. ginger paste
1/4 tsp. garam masala powder
1 large tomato, diced
2 green chilies, slit
1/4 tsp. sugar (optional)
1 tsp. ghee (vegans can omit)

  1. Cook mung dal in boiling water with salt, 1/4 tsp. turmeric and chilies until soft.
  2. In a separate pan, heat oil and sputter cumin seeds and bay leaves.
  3. Add remaining turmeric, tomatoes and ginger paste and stir-fry until tomatoes soften.
  4. Add cauli-florets and stir to coat with the tomatoes.
  5. Cover and simmer over medium heat until cauli-florets are cooked.
  6. Pour mung dal over cauliflower, stir and adjust salt & sugar to taste.
  7. Simmer for 5 minutes, remove from heat and garnish with ghee.
Serve as a side dish with hot tortillas or rice.

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