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.

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.

Mung Dal with Cauliflower Garnished with Dried Fenugreek Leaves

I took one of Mum's recipes that was served when we had guests for dinner and took it up a notch with the addition of dried fenugreek leaves (kasuri methi). This gives a depth of flavour to the lentils that is hard to resist!

Mung Dal with Cauliflower

Mung Dal with Cauliflower

This is another of Mum's recipes that was served when we had guests for dinner.

Ingredients:

1 cup mung dal

1 cauliflower, cut into bite size pieces with stems attached

1 cup frozen peas

2 Tbsp. extra light olive oil

1 Tbsp. ginger paste

½ tsp. shah jeera or jeera/cumin seeds

1 cinnamon stick

2-3 star anise

½ tsp. turmeric powder

salt to taste

1 tsp. ghee (clarified butter)

2-4 green chillies, slit in half

chopped cilantro

Directions:

1. Roast mung dal in a dry skillet until fragrant and golden brown. Wash in several changes of water.
2. Bring 4 cups of water to a boil, add roasted dal and boil until dal is tender.
3. Meanwhile, heat oil in a sauce pan and fry cinnamon stick, star anise and shah jeera till seeds sputter.
4. Add cauliflower florets, top with ginger paste and turmeric.
5. Stir till everything is well combined and cook on medium heat until cauliflower is golden brown and soft.
6. Pour cooked dal over cauliflower, add frozen peas and 1/2 cup hot water and bring to a boil.
7. Simmer for 10-15 minutes and adjust salt to taste.
8. Garnish with ghee, green chillies and cilantro and serve with hot cooked basmati rice, naan or tortilla.