Gobi Dal - Lentils With Cauliflower

Recipe Ingredients

1/2 lb	227g / 8oz	Masoor dal - (pink lentils)
1 lb	454g / 16oz	Cauliflower (small)
2 lbs	908g / 32oz	Onions - finely chopped (medium)
1/2 cup	118ml	Ghee or oil
1 tablespoon	15ml	Ground chili
2 teaspoons	10ml	Freshly ground black pepper
1/2 tablespoon	7.5ml	Ground cumin
1/2 tablespoon	7.5ml	Ground coriander
2 teaspoons	10ml	Ground turmeric
1/2		Lemon - juice of
2 1/2 cups	592ml	Vegetable broth - or water
2 oz	56g	Desiccated coconut
1/2 tablespoon	7.5ml	Flour
1 tablespoon	15ml	Salt
4 oz	113g	Raw cashew nuts

Recipe Instructions

Wash the lentils well and drain. Heat the ghee or oil in a large saucpan and fry the onions. When they soften add the chili, pepper, cumin, coriander, and turmeric. Stir in well and cook for 30 seconds or so. Add the lentils. Stir well to ensure that each grain is coated and add the lemon juice. Cut the cauliflower into small florets and add to the pan. Add the stock and the coconut. Bring to the boil and simmer for 20 minutes. Mix the flour with some of the liquid to form a smooth paste and stir into the saucepan. Add the salt and cashews. Cook a further 5-10 minutes until the lentils have formed a thick sauce. This dish is a complete meal in itself when served with plain boiled rice.

Source:
Namrata Subrahmanya

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