Mung Dal with Cauliflower & Potato

“Dal” or lentils plays an essential role in Bengali cuisine. Mung dal is most coveted among its counterparts and features almost daily in the Bengali food list. Mung dal itself carries a rich flavour which grow well if you add a pinch of ghee in it. However, here I share with you an interesting recipe of Mung dal which in combination with cauliflower and potato adds a new dimension. Stepping beyond the “Dal” territory, it takes the shape of a full fledged curry. You can innovate more up on my recipe by adding pea or even other vegetables you like to it. If you are really bored with usual age old Dal, it can be a refreshing change.

Mung dal with Cauliflower & Potato

Mung dal with Cauliflower & Potato

Ingredients to serve 4 :

  1. Moong dal/lentils – 1 cup
  2. Cauliflower – 10 – 12 medium pieces
  3. Potato – 10 – 12 medium pieces
  4. Tomato (medium size)  – ½
  5. Green chilli – 2
  6. Ginger paste – ½ tbspoon
  7. Pinch of turmeric powder
  8. Cumin seeds – ¼ teaspoon
  9. Whole garam masala (See under the tab useful supplementaries)
  10. Bay leaf – 1 or 2
  11. Garam masala powder – ¼ teaspoon (optional)
  12. Salt & Sugar to taste
  13. Cooking oil (Preferably mustard oil)

Procedure :

Roast the lentil in a frying pan over low – medium heat without any oil. Be careful, it should not get burnt. Then wash it properly and boil either in a pressure cooker (2 whistle) or in a pan with 2 cups of water. Don’t overcook the lentil, it should be boiled as long as it holds its shape. Do not discard the water after boiling the lentils.

Roasted mung dal

Roasted mung dal

The cauliflower and potato pieces should not be very small as shown in the picture. Roughly chop the tomato and slice the green chillies into two halves.

Potato & Cauliflower pieces

Potato & Cauliflower pieces

Now heat 3 tbspoon of oil in a large frying pan over medium heat. Add cumin seeds, whole garam masala and bay leaf and saute them till get a nice aroma.

Put the cauliflower into it and fry for a 2-3 minutes. Then add potato and again fry both of them while adding salt and turmeric powder.

Add ginger paste, green chilli and chopped tomato when the cauliflower and potato are almost cooked. Again stir for few minutes so that the raw flavour of ginger and tomato goes away.

Now pour the boiled lentils with water into it, add salt and sugar as per your taste. Also add little amount of water if needed. Let it simmer on low – medium flame to mingle all the ingredients very well. Put the gas off when all the vegetables are completely cooked and the dal/lentil has the nice flavour of that. Sprinkle over the garam masala powder and cover it for few minutes. Serve with plain rice or roti.

Dal is ready to be served

Dal is ready to be served

3 thoughts on “Mung Dal with Cauliflower & Potato

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