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.

Ingredients

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

Directions

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.