Lentil Curry with Cauliflower and Pea Curry – Recipe

By Anurag Jain | Uncategorized

Mar 27

Daal, fool gobi and matar

This is a typical Indian dish, consisting of Daal, cauliflowers (gobi) and peas (matar). Pulses are a natural source of protein and fibre, they are used in Asian cooking, especially by vegetarians, if pulses are split and with husk removed, they are called Daal. We serve it with brown rice. Cauliflower contains a lot of nutrients: minerals, vitamins, in particular vitamin C, antioxidants and it has anti-inflammatory proprieties.

There are various kind of Dal: Urid Daal, Mung Daal, Masoor Daal, ecc…

Dal

 

 

 

 

 

 

 

 

 

 

Lentil Curry

Ingredients for 4 people:

  • 210 grams of Urid or Mung or Masoor Daal
  • Salt to taste
  •  Masala:
    • 4 tablespoons of oil
    • 2 onions, thinly sliced
    • 2 cloves of garlic, thinly sliced
    • 2 teaspoons of coriander powder
    • 2 tablespoons of ginger-garlic paste
    • 1 teaspoon of cumin powder
    • ½ teaspoon of red chilli
    • 115 grams of tomato puree
  • ½ tablespoon of mango powder (if available)
  • ½ tablespoon of Garam Masala (if available)

How to make:

  • Wash the lentils thoroughly and if required let them soak for approx. 4 hours. Cook for approx. 20 minutes (it depends on the variety of lentils)
  • Add water, approx. 1 inch above the lentils.
  • Let it softly boil for approx. 20 minutes.
  • Make Masala in another pan:
    • Add 20 ml of oil
    • A pinch of cumin seeds until floating
    • Add the onions and garlic and bake them until they are brown
    • Add the tomato puree and stir for 2 minutes
    • Add the coriander, red chilli and salt
    • Keep stirring and frying
  • Add Masala to the Daal.
  • Add the mango powder and Garam Masala.
  • Stir well and serve with rice and Cauliflower.

 

Cauliflower Curry

Ingredients for 4 people:

  • 1 kg of cauliflower
  • 160 grams of peas
  •  Masala:
    • 4 tablespoons of oil
    • 2 onions, thinly sliced
    • 2 cloves of garlic, thinly sliced
    • 2 teaspoons of coriander powder
    • 2 tablespoons of ginger-garlic paste
    • 1 teaspoon of cumin powder
    • ½ teaspoon of red chilli
    • 115 grams of tomato puree
  • 250 milliliters of water
  • ½ tablespoon of mango powder (if available)
  • ½ tablespoon of Garam Masala (if available)

How to make:

  • Wash and chop the cauliflower.
  • Make Masala in another pan:
    • Add 20 ml of oil
    • A pinch of cumin seeds until floating
    • Add the onions and garlic and bake them until they are brown
    • Add the tomato puree and stir for 2 minutes
    • Add the coriander, red chilli and salt
    • Keep stirring and frying
  • Add the water and let it boil.
  • Add the cauliflower and peas. Let it boil for approx. 30 minutes.
  • Add the mango powder and Garam Masala.
  • Serve the dish.

 

Salad:

We suggest serving with  a salad of red cabbage, apple, lettuce and celery. Dressed with olive oil, apple vinegar and salt.

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Arhanta Yoga Ashrams & Centers