Friday, April 20, 2018

Bhaja Mug-er Dal e Phool Kopi - Toasted Split Mung Beans with Cauliflower

Toasted Mung Beans with Cauliflower

This lentil dish is a great side dish to add to any festive meal.  Split mung beans are toasted to a golden brown, washed and cooked until soft then combined with stir-fried cauli-florets, ginger paste and garam masala powder. A pinch of sugar and salt to taste season the lentils. It's finally garnished with cilantro, green chilies and of course, ghee.

1 cup split yellow mung dal, dry toasted, washed and rinsed
1 cauliflower, cut into florets
4 Tbsp. vegetable oil
1/2 tsp. shah jeera/whole cumin seeds
1 Tbsp. ginger paste
1/2 tsp. garam masala powder (cinnamon, cloves and cardamom)
1/2 tsp. Kashmiri mirch/paprika
pinch of sugar and salt to taste
1 tsp. ghee, minced cilantro and sliced green chilies for garnish

  1. Boil 3 cups of water, mung dal and salt until lentils soften and set aside.
  2. Heat oil in a skillet and sputter cumin seeds.
  3. Add cauliflower and brown until golden, add ginger paste, paprika and garam masala.
  4. Add a little water and simmer until cauliflower cooks.
  5. Pour mung dal over cauliflower, bring to a boil and simmer for 10 minutes.
Garnish with ghee, cilantro and green chilies.

No comments:

Post a Comment

Thanks for stopping by. I love to hear from all of you, so please feel free to leave a comment.

If you have a question I will reply to your comment. If you prefer an email response, please mention that and make sure your blogger profile is linked to your e-mail, otherwise I will not be able to e-mail you back.

Please note that any and all comments posted by 'Anonymous' persons are deleted without exception as a means of nuisance abatement.

Thanks so much for reading and commenting on this post.