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.


Ingredients:

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)

Directions:

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.