Cauliflower Dal
Cauliflower dal refers to a dish that combines cauliflower with dal, a type of lentil curry that is popular in Indian cuisine. In this dish, dal is added to the cauliflower, creating a flavorful and nutritious combination.
Ingredients
- 1 piece Cauliflower (cut and cleaned)
- 250 grams Red lentil (rinsed & cleaned)
- 1 piece Tomato (cleaned & sliced)
- 1 piece Onion (sliced)
- 10 cloves Garlic (grated)
- 1 tablespoon Ginger (grated)
- 4 pieces Green chili
- 1 tablespoon Coriander leaves
- ½ tablespoon Kashmiri red chili powder
- 1 tablespoon Turmeric powder
- 1 tablespoon Roasted garam masala powder
- 5 pieces Dried red chili
- 1 piece Bay leaf
- 1 tablespoon Cumin seed
- 5½ tablespoon Mustard oil
- Salt to taste
Instructions
- First, add the red lentils to the pressure cooker and add a little water. Bring it to a boil.
- Close the lid and wait for 1 whistle. Leave the dal in the pressure cooker until it cools down.
- Next, heat a wok and add the cauliflower florets. Add a small amount of water and ½ tbsp salt. Close the lid and let it partially boil.
- Open the lid and stir the cauliflower once or twice.
- Once it’s done, remove the cauliflower from the wok and switch off the flame. Discard the boiled water from the cauliflower florets.
- Heat the wok and add 3 tbsp mustard oil. Once the oil is hot, add the cauliflower florets and sauté it.
- Add 1 ½ tsp turmeric powder and continue sautéing until the cauliflower turns light red in color.
- When the cauliflower florets are fried, transfer it to a plate.
- In the same wok, add 2 ½ tbsp mustard oil and heat it. Once the oil is hot, add the whole spices such as cumin seeds, bay leaf, and 2 dried red chilies (broken into halves).
- Sauté for 1 second until a nice aroma is emitted, then add the sliced onions. Sauté the onions until they turn a light red color.
- When the onions are lightly reddish, add the grated ginger and garlic. Sauté all the ingredients for 2 seconds.
- Once the ingredients turn reddish, add the sliced tomatoes. Sauté the tomatoes until they become mushy. Sprinkle a little less than half a tablespoon of salt. Sauté a little to make the tomatoes mushier.(Pro tip: Salt makes the tomatoes tender & mushier.)
- Add the remaining turmeric powder, and Kashmiri red chili powder. Sauté all the ingredients again.
- Add a small amount of water and stir everything well using an arm-twisting method.
- The masala is ready. Add the fried cauliflower florets to the masala and stir everything together.
- Add the homemade roasted masala (made with roasted and ground cumin seeds, dried red chili, and coriander seeds). Stir everything well for 1 minute without adding water.
- Add the parboiled red lentils (masoor dal) to the masala and mix everything thoroughly. Adjust the consistency by adding hot water according to your preference.
- Once the ingredients and water start simmering, add 4 tsp salt and mix everything together. Close the lid and let it cook for 2 to 3 minutes.
- Finally, add four slit green chilies, close the lid again, and let it sit for a few minutes.
- Open the lid and garnish the cauliflower dal with fresh coriander leaves. This is a gravy dal, not too runny. The red lentils or masoor will remain coarse, not fully mashed. Enjoy this cauliflower dal or gobi dal with rice, roti, paratha etc.
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Notes
- This dish needs fresh and firm cauliflower to make. Make sure that the florets are tight and white without any brown spots on them.
- Prepare the cauliflower properly after cleaning thoroughly under running water to remove any dirt or impurities.
- Sauté or roast the florets in a little bit oil before adding to the dal. This will add to the flavor, texture, and taste adding the sweetness of the cauliflower to enhance your dining experience.
- You can use only one type of lentil, but for additional depth and taste add a combination of lentils such as red lentils and split chickpeas. Typically, a mix of masoor and chana dal will enhance the flavor and texture of your dal.
- Sauté the spices. I use oil or clarified butter (ghee) for it. Roasting the spices and then adding the other ingredients will spice up the dish as it will help the spices to release the essential oils in them. It will also intensify the flavor in the dish. Do not forget adding the freshly grated ginger and minced garlic as these are essential ingredients.
Nutrition Info (Estimation Only)
Nutrition Facts
Cauliflower Dal
Amount per Serving
Calories
240
Calories from Fat 99
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Sodium
484
mg
21
%
Potassium
646
mg
18
%
Carbohydrates
27
g
9
%
Fiber
12
g
50
%
Sugar
3
g
3
%
Protein
10
g
20
%
Vitamin A
488
IU
10
%
Vitamin C
41
mg
50
%
Calcium
58
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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