Moong Dal with Cauliflower and Peas

Moong dal with cauliflower and peas is amazing dal recipe, one of my personal favorites, the aroma of the ginger garlic and the roasted cumin powder at the is what differentiates it with other dal/pulses. The use of garlic can also be skipped as it is completely optional, ginger itself would provide the desired aroma and taste. It is a very simple and humble dish that goes well with rice. With the added vegetables the nutritional content of this meal increases, you can also add carrots and beans as per your liking. A favourite afternoon dal that goes easy on the stomach and is a perfect recipe for cooking a Sunday afternoon lunch with the family.

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Ingredients

1 cup Moong Dal
3/4 cup Peas
1 cup Cauliflower ( cut into florets )
2.5 tsp Ginger Garlic Paste
2 Bayleaf
1 tsp Cumin Powder
3 Green Chilies ( slit in between )
2 Dried Red Chilies
3 Tbsp Oil
Salt to taste
1/2 tsp Turmeric Powder
1/2 tsp Sugar
1 tsp Ghee ( Clarified Butter )
A pinch of Roasted Cumin Powder

Method

Wash the moong dal until it is free of impurities and the water appears clear on top. Drain the water completely.
Roast the soaked moong dal in 1 Tbsp Oil until it develops a light golden colour.
Add 4 cups of water, salt and turmeric powder, and let it cook on medium to low heat until the grains are cooked enough.
Now add the cauliflower and the peas and let it simmer on low heat until the cauliflowers are halfway cooked.
If the dal thickens add hot water as per your need and requirement.
For the tadka heat oil in a kadai and add the bayleaf, dry red chilies, and cumin, when the cumin starts crackling, add 2 tsp ginger garlic paste, add water so that the paste does not splatter.
When the raw aroma of ginger and garlic goes away add the boiled dal.
Simmer on low flame and stir with light hands. Now add the slit green chilies, sugar and ghee at the and, along with 1/2 tsp ginger garlic paste, this ads a beautiful aroma to the dal.
While presenting add roasted cumin powder from the top for added flavour and aroma.

Comments

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