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                   GOBI DAL - LENTILS WITH CAULIFLOWER

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Indian                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   lb           Masoor Dal (Pink Lentils)
   1       sm           Cauliflower
   2       md           Onions, finely chopped
     1/2   c            Ghee or Oil
   1       t            Ground Chili
   2       ts           Freshly Ground Black Pepper
     1/2   tb           Ground Cumin
     1/2   tb           Ground Coriander
   2       ts           Ground Turmeric
                        Juice of 1/2 Lemon
   2 1/2   c            Chicken Broth
   2       oz           Desiccated Coconut
     1/2   tb           Flour
   1       t            Salt
   4       oz           Raw Cashew Nuts

  Wash the Lentils well and drain. Heat the Ghee or Oil
  in a large saucpan and fry the Onions. When they
  soften add the Chili, Pepper, Cumin, Coriander, and
  Turmeric. Stir in well and cook for 30 seconds or so.
  Add the Lentils. Stir well to ensure that each grain
  is coated and add the Lemon Juice. Cut the Cauliflower
  into small florets and add to the pan. Add the Chicken
  Stock and the Coconut. Bring to the boil and simmer
  for 20 minutes. Mix the flour with some of the liquid
  to form a smooth paste and stir into the saucepan. Add
  the Salt and Cashews. Cook a further 5-10 minutes
  until the Lentils have formed a thick sauce. This dish
  is a complete meal in itself when served with plain
  boiled rice.
 


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