Title: Gobi Dal (Lentils With Cauliflower)
Categories: Indian
Yield: 6 Servings
1/2 lb Pink split lentils or masoor
-dal
1 sm Cauliflower
2 md Onions
1/2 c Ghee or cooking oil (4 oz)
1 ts Chilli powder
2 ts Black pepper; freshly ground
1/2 tb Ground cumin
1/2 tb Ground coriander
2 ts Ground turmeric
1/2 Lemon; juice of
2 c Chicken stock; up to 2-1/2 c
2 oz Desiccated coconut
1/2 tb Flour
1 ts Salt
4 oz Cashews
While the various pulses are used very often on their own with the
addition of perhaps a little spicing, there are curries that use
lentils as a base and this is an example. The additions of cashews,
coconut, and cauliflower serves to bulk it out into a very satisfying
dish, perfect for vegetarians.
Wash the lentils well and drain off the water. Heat the ghee or
cooking oil in a large saucepan and fry the onions. As they soften,
add the chilli powder, black pepper, cumin, coriander, and turmeric.
Stir in well and cook for 30 seconds. Add the lentils. Stir well to
ensure that each grain is coated and squeeze in the lemon juice.
Cut the cauliflower into small florets and add to the pan. Add the
chicken stock and the desiccated coconut. Bring to the boil and
simmer for 20 minutes. Mix the flour with some of the liquid to form
a smooth paste and pour into the saucepan. Add the salt and cashew
nuts. Cook for a further 5 to 10 minutes until the lentils have
formed a thick sauce. This dish is a complete meal in itself when
served with plain boiled rice.
