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Categories:Viewed: 62 - Published at: 5 years ago
Ingredients
- 1/2 cup yellow split lentils (moong dal)
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper powder
- 3/4 teaspoon salt
- 1 cup cauliflower florets, cut into small pieces
- 1 tablespoon oil
- 1 teaspoon ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 or 2 bay leaves, broken into pieces
Method
- Place the lentils in a cooking vessel and dry roast them for 3 to 4 minutes, stirring constantly, until the lentils smell toasty and fragrant and darken a few shades.
- Put the roasted lentils, 2 cups of water, turmeric, cayenne pepper powder, and salt in a pot and cook for 10 minutes.
- Add the cauliflower and cook till it is soft, about another 5 to 7 minutes.
- (The lentils should now have a nice soft consistency and the cauliflower should be cooked through.)
- Heat the oil and ghee in a small skillet on medium heat until almost smoking and then add the cumin seeds and bay leaves.
- Cook for about 1 to 2 minutes until the cumin sizzles and darkens along with the bay leaves.
- The spices should turn fragrant but not be too hot.
- Pour over the lentils and mix in and enjoy with rice and any other dish of your choice.
