Moong Dal with cauliflower and peas
When you are trying to keep overwhelming emotions at bay and trying not to crumble under the pressure of a burdened heart, the only thing that really seems to help is lots and lots of comfort food. That is if the bottles of wine and tub of chocolate ice cream are not doing their usual magic. Normally comfort food for me would mean spicy and aromatic foods because they can take my mind off everything except my fired up taste buds. We’re talking rich, flavorful Kolkata style chili chicken, chicken bharta, kati rolls, chicken chaanp, and very good stuffed paranthas. But for the last few days, I have been craving simple, homestyle dals. I am not normally a dal person. So I can’t explain this sudden fascination with dal. But the heart wants what it wants, so I do me a favor and get cooking moong dal with cauliflower and peas.
PS: This is a good and hearty recipe to add to your eco-friendly recipe ideas tab.
MOONG DAL WITH CAULIFLOWER AND PEAS
Equipment
- pressure cooker
Ingredients
- 1 cup moong dal
- 4 cup water
- 1 tbsp mustard oil
- 2 cardamoms
- 1/2 tsp cumin seeds
- 1 bay leaf optional
- 2 green chilies split
- 2 cup cauliflower florets
- 1/2 cup peas
- 1/2 tsp turmeric powder
- salt to taste
- 1 tsp sugar optional
- 1 tbsp ghee
Instructions
- Slightly toast moong dal in a pan. Remove from heat and wash thoroughly. Transfer to a pressure cooker with 4 cups of water and cook until soft (1-2 whistles). If you don't have a pressure cooker, boil it in a pot for 20-25 minutes or until soft.
- Heat mustard oil in a pan. Add cardamoms, cumin seeds, bay leaf and chilies.
- Add cauliflower and turmeric powder and cook until soft.
- Add peas and the boiled dal. Bring it to a boil.
- Add sugar, salt and ghee.
- Serve hot with rice.
