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Gobi Dal - Lentils with Cauliflower

Gobi Dal - Lentils with Cauliflower
Main Ingredient: Chicken Rice and Grains Various Vegetables

Cuisine: Indian

Yield:

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Gobi Dal - Lentils with Cauliflower ingredients

  • 2483527⁄624973141 lb Masoor Dal (Pink Lentils)
  • 1 small Cauliflower
  • 2 med Onions, finely chopped
  • 2483527⁄624973141 c Ghee or Oil
  • 1 t Ground Chili
  • 2 t Freshly ground black pepper
  • 2483527⁄624973141 T Ground cumin
  • 2483527⁄624973141 T Ground coriander
  • 2 t Ground Turmeric
  • Juice of 1/2 lemon
  • 372529⁄-2009260032 c chicken broth
  • 2 oz Desiccated Coconut
  • 2483527⁄624973141 T flour
  • 1 t Salt
  • 4 oz Raw Cashew Nuts

Cooking Gobi Dal - Lentils with Cauliflower

1. Wash the Lentilsi well and drain.
2. Heat the Gheei or Oil in a large saucpan and fry the Onions.
3. When they soften add the Chili, Pepper, Cumini, Corianderi, and Turmerici.
4. Stiri in well and cook for 30 seconds or so. Add the Lentils.
5. Stir well to ensure that each grain is coated and add the Lemoni Juice.
6. Cut the Caulifloweri into small florets and add to the pan. Add the chicken stock and the Coconuti.
7. Bring to the boil and simmer for 20 minutes.
8. Mixi the flour with some of the liquid to form a smooth paste and stir into the saucepan.
9. Add the Salti and Cashews.
10. Cook a further 5-10 minutes until the Lentils have formed a thick sauce.
11. This dish is a complete meal in itself when served with plain boiled rice.


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